Every once in a while I stumble across a recipe that, well, sounds completely terrible. And then I make it and I’m completely shocked by how tasty it turns out. This was definitely the case with the following recipe, Refried Bean Soup. Even the name seems a little odd to me. However, the end product is completely worth it. It’s a super silky, healthy, delicious soup. The refried beans do absolute wonders for thickening soup in a hurry. And it’s awesome on a cold night with some crunched up tortilla chips in it!
Mike and I love this soup, and I’d bet you and yours will too. It’s very hearty whether you make it vegetarian or not. The amount of protein and fiber in this dish are pretty high, so it fills you up and keeps you full a good long time.
This recipe originally came from the cookbook Cheap. Fast. Good!
This cookbook is one of my favorites. It’s completely centered on feeding your family without breaking the bank or eating Top Ramen all the time. Fantastic budget meals. Can’t recommend it enough if you’re a little cash poor and need some stick-to-your-ribs meals without declaring bankruptcy.
I have adapted this recipe to include some chicken, which adds even more protein to this meal. Lastly, this meal comes together in a snap. So you know, it’s one of those 1-pot miracles I’ve been depending on so heavily as of late. This was only the 2nd or 3rd time I’ve made this soup, but I think it’s looking like an addition to my normal rotation.
Refried Bean Soup
Serves 2 with leftovers
1 tablespoon olive oil
1 large onion, chopped
1 large chicken breast, cubed
1 cup frozen bell peppers
1 tablespoon granulated garlic
1 can chicken broth
2 cans fat-free refried beans
1 teaspoon ground cumin
1 pinch ground cayenne pepper
Salt & Pepper to taste
Heat the olive oil in a soup pot over medium heat. Add the onion and saute for 2 or 3 minutes.
Add the cubed chicken into the pot and cook until lightly browned on all sides, 3 to 4 minutes.
Toss the frozen bell peppers in the pot along with the garlic, chicken broth, refried beans and cumin and stir well.
Cover the pot bring the soup to a boil, then reduce the heat and simmer, stirring occasionally for about 10 minutes. Season with salt and pepper and serve.