Refried Bean Soup

• Gluten free

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Celery
  • 1 Garlic clove
  • 1 10oz can Ro*tel diced tomatoes & green chilies
  • 1/2 cup White or brown onion

• Canned Goods

  • 32 oz Chicken broth
  • 2 16 oz cans Rosarita refried beans, Traditional

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Monterey jack cheese

Found on frugallivingmom.com

Description

Ingredients

• 32 oz Chicken Broth
• 2 16 oz cans of Traditional Rosarita Refried Beans
• 1 10oz can of RO*TEL Diced Tomatoes & Green Chilies
• 1/2 cup diced white or brown onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Shredded Monterey Jack cheese

Directions

• Heat olive oil on medium on large stock pot
• Add onion, celery, and carrot to oil and saute for about 6 minutes or until onion is transparent
• About 3 minutes into cooking onion, celery, and carrot add minced garlic
• Add Chicken Broth, RO*TEL Diced Tomatoes & Green Chilies and salt
• Cover pot and simmer on Medium low for about 30 minutes or until veggies are soft
• Optional: I like my soups smooth so if you do too use an emulsion blender (stick blender) to puree the soup. If you like it chunky, skip this step.
• Add Rosarita Refried Beans and stir until combined.
• Heat through and serve.
• Top with cheese, if desired.