Saturday, February 20, 2010

Creamy Bean Soup

1 Tbs vegetable oil
1 cup chopped onion (1 small)
4 cloves garlic
3 1/2 cups refried beans (two 1-pound cans)
1 3/4 cups thick & chunky salsa (16-ounce jar)
1 3/4 cups chicken broth (14 1/2-ounce can)
1 Tbs lime juice
2 tsp ground cumin
1/2 tsp crushed red pepper (optional)
Shredded cheddar cheese(optional)
Chopped fresh cilantro(optional)

Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Stir in beans, salsa, broth, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 12 minutes. Sprinkle with cheese and cilantro before serving.

Notes: We got this recipe here. It was good but nothing special - it tasted like refried beans and salsa.

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