Slow Cooker Refried Bean Soup

Original Recipe HERE

 

I thought this would be a standard, "good enough but nothing special" dish that wouldn't go into regular rotation but be an adequate "emergency" meal on days I wasn't sure what else to make.  However, it smelled really good while cooking, and its flavor exceeded my expectations.  I think the fresh garlic made the difference.  I decreased the amount of cumin from the original recipe (because it offends me) and subbed in smoked paprika.

 

Everyone in my family ate this.  I served it with shredded white cheddar and sour cream.  I also saw that it wasn't making the monstrous amount of food that crock pot meals normally do, so I made pearl barley as well, scooping it into bowls and ladeling soup over it.  Because I did that, I didn't feel the need to make any cornbread or add another "substantial" element to the meal.

 

Ingredients

1 can (15 oz) refried beans [I used fat free]

1 can (15 oz) black beans, drained & rinsed

1 cup frozen corn

2 cups vegetable broth

1 cup grape tomatoes, quartered

1 cup peeled, diced carrots

3 cloves garlic, chopped

1/2 teaspoon cumin [I used roasted]

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Directions

(1) Add all ingredients to slow cooker.  Stir.

(2) Cook on high 3-4 hours or low 6-8.  Stir on occasion to break up refried bean "mass."  Once carrots are softened to preference, soup is done.

(3) [Optional] Use an immersion blender to puree a small amount of soup to thicken it.

(4) Serve with shredded cheese, sour cream, sliced green onions, or other desired toppings.

 

Kid Participation:

* Add ingredients to slow cooker

* Grate cheese (under close supervision so fingertips and knuckles stay intact)