Saturday, February 28, 2009

Refried Bean Soup

Saute in 1 teaspoon olive oil:
1/2 cup chopped onions
2 whole clove garlic, minced
1/3 cup celery, chopped

Prepare 4 cups instant refried beans according to package directions.
1 can (10 oz.) tomato soup
4 cups water
1 cup canned tomatoes
Combine with sauteed vegetables

Bring to a boil and boil for five minutes. Serve with grated cheese, Doritos, or tortilla chips, and sliced fresh avocados.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 26)

No comments: