Thursday, January 13, 2011

Refied Bean Soup

I found this in a magazine about 15 years ago. I have made it in camp a few times. It's a great, and easy soup for camp, but also good on these cold nights we are having. To make it richer, you can use milk or 1/2 and 1/2 in place of the water. It goes good with fried cornbread. ( see earlier post, August 30, 2010 ).

1 can 32 ounce refried beans
1 small can green chilies, chopped
1 teaspoon cumin
1/4 teaspoon garlic powder
2 cups vegetable broth
1/2 cup tortilla chips, crushed
1 tablespoon green onions, sliced
1 teaspoon jalapeno, chopped fine ( remove seed and veins for less heat )
1 cup water
cilantro chopped

In a 10" dutch oven, combine all ingredients except chips, green onions, and cilantro. Mix well. Cook over 8 to 10 charcoals until it comes to a boil. Reduce charcoals to 6 and simmer 8 to 10 minutes, stirring often. Serve in bowls. Put chips, green onions, and cilantro on table for guests to garnish with.

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