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.

Mexican Turkey Soup!

Oops, I mean Mexican Chicken soup. Yea, that's what I made. It's the Barefoot Blogger edition and this recipe was picked by Judy of Judy's Gross Eats. Perfect timing, now that everyone has leftover bird, don't you think? Chicken was what I made, well..., because that was the challenge. But if I had a big bird for Thanksgiving, I would turn the leftovers into a big pot of this soup. But I would cut the recipe in half for my little family. It made way to much for us. After the Hubby had it for 2 dinners and a lunch, he declared that was enough soup. I threw some away, but not because it was bad.... Oh No! It was delicious, it just made alot! So chicken or turkey, you decide, and then make this soup for your next soul warming meal. For the recipe, you can find it on the Food network website or click here!

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Where Having WHAT For Dinner???

When I think of cream of mushroom soup I think of the kind that comes in the can.
I cant imagine having that as my dinner.

But this soup was rich, creamy and delicious! And it made a mighty fine dinner.
I dont think I'll be hearing the Hubby say, "Will you make that GREAT Cream of Wild Mushroom Soup for dinner?" anytime soon.

But he did like it. And so did I!

That surprised me.

It's Barefoot Blogger time and this weeks recipe was picked by
Chelle of Brown Eyed Baker.

I would of never made this recipe if it hadn't been a BB challenge. That's what is so nice about these online baking groups. It really does push you beyond your comfort point.

I mean, wild mushroom soup?

I would of never... but, I'm glad I did.

Cream of Wild Mushroom Soup
By Ina Garten

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/2 Cup(1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
salt
black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining stick of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.


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