This is one of those quick and easy soups that comes together in minutes, fills you up and is loaded with flavor. You can make this in a pot or a slow cooker, and it’s sure to please the whole family.
I actually came up with this recipe while I was creating a recipe for my next cookbook. I accidentally added too much water to the beans and ended up with soup instead of sauce for the casserole I was making. But it was a happy mistake, and one I’m sure you will appreciate on a busy weekday night when dinner has to be on the table in under 20 minutes.
The truth is, I have a lot of nights like that, so I’ll be making this again for Mini Chef. It doesn’t exactly fit in with my Paleo menu plan, but I did take a taste and honestly reconsidered not having beans in my diet. But for now, I’ll let Mini Chef enjoy this one, and I know you will too.
YOU MIGHT ALSO ENJOY:
Clean Eating Refried Bean Soup
(Makes approximately 3 1/2 quarts)
- 3 (15 ounce) cans fat free refried beans* (Or make your own)
- 1 pound frozen organic corn (organic to avoid GMO’s)
- 2 cups water (you can adjust to make your soup thicker or thinner)
- 1 (12 ounce) jar of your favorite clean salsa, no sugar added, mild if feeding kids
- 1 tablespoon ground cumin (optional)
- 1 tablespoon garlic powder (optional)
- 1 tablespoon onion powder (optional)
- 1 tablespoon chili powder (optional)
- Combine the beans, corn, water and salsa in a pot and bring to a soft boil until well heated. Stir frequently.
- Addition of the spices is totally up to you and will depend largely on your salsa and how much flavor it provides the soup overall.
*Note: In this case, the fat-free refried beans are naturally fat-free simply because they do not have lard or fats added. It doesn’t mean they are processed more. This is a rare exception. I get mine at Trader Joe’s. They are the ones with the blue label.
Pinto beans boiled are practically fat free, with just .4 g in 130 g of beans. (Source)