Refried Bean Soup

As we are approaching fall, I am getting in the mood for soup. I think I could eat soup almost everday and be totally happy. I have only made this recipe once, but I was very happy with the way it turned out. It will be making an appearance at our table again this fall...probably long before it is cold enough for soup! I hope you enjoy it.

Love, Ash

Refried Bean Soup

1 (28 oz) can crushed tomatoes

1/2 cup chopped onion

1/2 tsp minced garlic

1 can (31 oz) refried beans

1 can (14 1/2 oz) chicken broth

1 TBSP chopped cilantro

tortilla chips, cheese, and sour cream for the top

In a large saucepan bring tomatoes, onion, and garlic to a boil. Reduce heat, simmer, uncovered for 5 minutes. Stir in beans, broth, and cilantro. Simmer for 15 more minutes. Garnish soup with crushed tortilla chips, cheese and sour cream.

We really ate it with tortilla chips instead of spoons. So that sort of negated the healthy part of the meal. HA!