Refried Bean Soup
1 tablespoonvegetable oil
1 cuponion, finely chopped
1 clovegarlic, minced
2 cans(14.5 ounces each) low-sodium chicken broth
- Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
- Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
- Add beans and chicken broth. Simmer for 15 minutes.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Last updated: 02/20/14