Slow Cooker Refried Bean Soup
Pinto beans turned into a rich refried bean soup! Very tasty and easy recipe.
Servings: 10
Equipment
- immersion blender
Ingredients
- 1 lb. dried pinto beans
- 1 white onion (cut into large slices)
- 2 Tbsp. cooking oil such as vegetable or canola oil
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 64 oz. chicken broth (two 32-oz. cartons OR 9 cups)
- 1 tsp. salt (add at the end)
For Serving
- shredded cheese
- sour cream
- crackers, or tortilla chips
Instructions
- Add oil to a large skillet set to medium high heat on the stove top. Add the thick cut onion slices to the pan. Brown on both sides.
- Add the onions to the slow cooker. Add the beans, seasonings, and chicken broth.
- Cook on HIGH For 6 hours.
- When the cooking time is done. Use an immersion blender to blend the soup smooth, or a blender can be used, in batches.
- Serve with desired toppings.
Notes
Nutritional values do not include toppings for the soup.
Nutrition
Calories: 200kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 915mg | Potassium: 690mg | Fiber: 7g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
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