This delicious and filling soup comes together super quick – and it’s great for using up whatever vegetables you have leftover at the end of the week.
You’re basically making the base of the soup by thinning the beans with the broth and tomato juices; then you just add in whatever veggies and spices taste good. I’m thinking that a yummy variation of this might be to use hummus instead of the refried beans…
1 large onion, chopped
3-4 cloves garlic, minced
1 green bell pepper, chopped (you could easily substitute zucchini; broccoli or even asparagus would work too)
1-1/2 c vegetable broth
1, 14-oz can diced tomatoes (I use fire roasted)
1, 15-oz can refried beans
1, 15-oz can cooked black beans
1 c frozen corn kernels (I used a can of corn)
1-1/2t smoked paprika
1t cumin
1t chipotle powder
1/2t oregano
salt and pepper to taste (doesn’t need much)
Saute the onion and bell peppers in some oil to soften and brown. (or throw the peppers in with the canned items for more crunch). Add everything else and simmer til it tastes good.
See, wasn’t that easy!
Other veggies that would be nice: sliced carrots, peas, cauliflower florets, … I found myself adding a scoop of cooked rice to my bowl of soup.