Refried Bean Soup




  1. In soup pot, saute onions, bell pepper and garlic in a little bit of olive oil, until soft. Add chipotle puree and spices. Saute a bit more to combine. Add chicken stock and tomatoes (undrained), then add refried beans. Bring to boil while stirring to combine refried beans into the soup. Reduce heat, add black or pinto beans and continue to simmer for flavors to meld. You can eat right away if you’re in a hurry, or let it simmer 10-15 minutes (good time to make a salad or quesadilla!).


* For the chipotle puree, I blend a can of chipotles en adobo and then freeze it in tablespoon size portions to cook with. You could just chop up a chipotle pepper from the can with a little of the sauce, or just add chipotle pepper spice. Or even chile powder…this recipe is all about using what you have on hand.