Vegetarian

Refried Bean Soup LOWERED SODIUM is for Lunch.

Refried Bean Soup LOWERED SODIUM takes 20 minutes to prepare.

Refried Bean Soup LOWERED SODIUM takes 75 minutes to cook.

Refried Bean Soup LOWERED SODIUM makes 12 servings.

The ingredients for Refried Bean Soup LOWERED SODIUM are:

1# dried beans
1 large onion diced
2 t dried garlic
2 c fresh or frozen corn
1/2 t cumin
1/2 T chili powder
2 low sodium chicken bouillon cubes
2 c water
1 can diced tomatoes, low sodium
1 can diced tomatoes with green chilies
1/4 t red pepper flakes
1/4 t garlic powder

Here is how you make Refried Bean Soup LOWERED SODIUM:

Soak dried beans overnight and cook about an hour. Drain. You can use mixed beans (ei-2/3 c ea. blk, pinto, kidney)Spray a skillet with cooking spray, add diced onion and sweat. Add the garlic. Mash about 1/3 of the cooked beans. They are your 'refried' beans. Add back into the pot. Add the onion and garlic, corn, cumin, chili pod, bouillon and water, tomatoes, red pepper and garlic pwd. Bring to a boil and then turn to a simmer for about 5 minutes.Number of Servings: 12Recipe submitted by SparkPeople user LUVSBULLDOGS.

The nutritional information for Refried Bean Soup LOWERED SODIUM is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.3

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 244.4 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 4.7 g
• Protein: 5.8 g

The dietary needs meet for Refried Bean Soup LOWERED SODIUM is Vegetarian