Pantry Shelf Refried Bean Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb ground beef or 2 (12 1/2 ounce) cans chicken meat
• 1 small onion (optional)
• 2 tablespoons chopped garlic (jarred)
• 8 ounces roasted red peppers (jarred)
• 15 ounces cannellini beans or 15 ounces black beans or 15 ounces great northern beans or 15 ounces pink beans, undrained
• 15 1/4 ounces corn, undrained
• 14 1/2 ounces stewed tomatoes, cut up
• 16 ounces refried beans, any style (spicy, with chiles, etc.)
• 14 1/2 ounces chicken broth or 14 1/2 ounces beef broth or 14 1/2 ounces vegetable broth
• 1/2 cup salsa, any style
• 1 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped or 3 tablespoons dried cilantro
• 1/2 cup water

Recipe

• 1 if using beef and onion, chop onion and brown both in soup pot.add garlic.
• 2 chop red peppers and add with remaining ingredients.
• 3 simmer 15 minutes.
• 4 serve with a dollop of sour cream, crushed tortilla chips or shredded monterey jack or cheddar cheese.