Refried Bean Soup

Here is a great hearty soup that can pull double duty. Not only is it great tasting, but it's a healthy and easy dish too! Sticking to my New Years healthy life style, I made a pot of this soup for dinner, with the intent to have a bowl everyday at lunch. At only 1 WW point per cup, I'm hoping this helps keep me on track.

This soup really surpassed my expectations. It was spicy, creamy, chunky, Tasty! It was a good Mexican flavored soup. I topped mine off with a dollop of fat free sour cream and cilantro. But the family crushed tortilla chips on top and put a health dose of grated cheese on theirs along with their sour cream.

The recipe really doesn't take much work. I cut my onions, bell peppers, and garlic up in the food processor and dumped everything togeather. I also wanted to make it early and have it done by the time I got home. Who wants to go work out and then come home and make soup. I Dont! And I didn't care how easy a recipe it was, I wanted it done when I got home. So I dumped all my ingredients into the crock pot and turned it on high. Three hours later when I got home, dinner was ready.

Using pantry friendly ingredients, this recipe was easy, healthy, and just plain delicious.

Refried Bean Soup, - It's what's for dinner!


Refried Bean Soup
Recipe by Weight Watchers

Given to me by April

2 Tsp minced garlic
1 cup onion, chopped
1 cup bell pepper, chopped
1 can of vegetable or chicken broth, you can use low sodium
1 can of mexican tomatoes (rotel)
1 can of diced tomatoes
1 can of kidney beans
1 can of black beans, drained and rinsed
1 can of refried beans
1/4 tsp cumin
mix all of the ingrediets and let simmer for 30 minutes.