September 17, 2007

• Watch ye, stand fast in the faith, quit you like men, be strong. Let all your things be done with love.  1Corinthians 16:13-14

   

  Refried Bean Soup

  Ingredients

  • 1 small onion, peeled and finely chopped
  • 1 large clove garlic, peeled and minced
  • 1 28-ounce can crushed tomatoes
  • 1 30-ounce can refried beans (use spicy, vegetarian, low-fat, regular, or your favorite variety)
  • 1 14-1/2-ounce can chicken broth
  • 1 to 2 Tablespoons chopped cilantro (optional)
  • baked tortilla strips (optional as garnish; recipe below)
  • shredded Jack or Mexican mix cheese (optional)
  • sour cream (optional)

  In a large saucepan or Dutch oven, combine the onion, garlic, and the tomatoes. Stir them to combine. Using high heat, bring to a boil. Boil for 5 minutes, stirring occasionally. Add beans and the chicken broth, then stir to combine them. Bring to a simmer, then lower the heat and simmer for 15 minutes, stirring occasionally. If desired, stir in 2 tablespoons of chopped cilantro.

  Ladle into soup bowls and top with tortilla chips, unless you make the baked tortilla strips below. Serve with the shredded Jack or Mexican mix cheese and sour cream, if desired.

  Baked Tortilla Strips

  Cut 5 corn tortillas into thin strips and spread them out on a baking sheet in a single layer. Bake in a 350 degree oven until nicely browned–about 9 minutes or so. Toss them half way through the baking process.

  Serves 6 to 8.

   

  • 11:36 am
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