Southwestern Refried Bean Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My daughter gave me this hearty soup recipe, and I'm glad she did - it's become a family favorite. You can't beat it on a cold winter day! Ingredients:
4 bacon strips |
3/4 cup chopped onion |
3/4 cup chopped celery |
1/8 teaspoon garlic powder |
1 can (16 ounces) refried beans |
1/4 cup picante sauce or salsa |
1 can (14-1/2 ounces) chicken broth |
1 tablespoon chopped fresh parsley |
hot pepper sauce, optional |
shredded cheddar cheese |
tortilla chips |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. In the drippings, saute the onion, celery and garlic powder until vegetables are tender.
2. Add the beans, picante sauce, broth, parsley and bacon; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until flavors are blended. Season to taste with pepper sauce if desired. Ladle into bowls and top with cheese. Serve with tortilla chips. Yield: 4 servings.
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