Soup Glorious Soup!

15 Jan

There’s nothing quite like a warm, home-cooked meal on a cold night, especially one that can clear out your sinuses at the same time. E and I get quite sniffly on and off all winter long, so many nights feature soup as our meal of choice. Thanks to the crockpot and some foresight, this can stop any sniffle in its step. It’s hard to decide what I like best: vegetarian, fat free, frugal, easy and full of zippy flavor, this soup is definitely an all-around winner that doesn’t require any special shopping trip. Sprinkle with some cheddar and crushed tortilla chips for that little extra special something.

Why not, this is healthy!

Smoky Refried Bean Soup
adapted from FatFree Vegan Kitchen and A Year of Crockpotting
serves 6

  • 1 can of fat-free refried beans
  • 1 can of kidney beans
  • 1 cup frozen corn
  • 2 cups of vegetable broth
  • 1 14 oz. can of diced tomatoes
  • 1 cup baby carrots, halved
  • 1 teaspoon garlic
  • 1 Tablespoon Tabasco sauce
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1 Tablespoon smoked paprika
  • salt and pepper to taste
  1. Turn your crockpot to high, and add in the refried beans. Take a couple of minutes to stir the beans, melting the blob of beans.
  2. Dump everything else in, and stir together.
  3. Cook on low 6 hours, or on high for 3. Keep in mind that you’re not cooking anything, just softening the carrots and beans, and allowing for the flavors to marry.
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