Refried Bean Soup
An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them.
1 small onion -- chopped
2 cloves garlic -- minced
1 tablespoon vegetable oil
1 can refried beans -- 31 oz
1 can diced tomatoes -- undrained -- 16 oz
1 can Rotel Tomatoes -- undrained -- 10 oz
1 can chicken broth -- 14 1/2 oz
Garnishes:
crushed tortilla chips
shredded cheese (cheddar or Monterey jack)
sour cream
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.
Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.
Yield: 4 hearty servings.
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