Growing up in a small town it was hard to be internationally driven, especially when trying to find things locally. The small town I grew up in was basically an old-fashioned thinking, so it was not until I was in high school did a foreign restaurant open and it was Chinese. I believe this restaurant lasted maybe about 1 year? Right now there are two Chinese “style” restaurant (most of it is American- think steak egg-rolls). Yep, that’s all still today! There was a Mexican restaurant but it moved out of town after about a year. After high school I went on a binge of testing out different cultures and eating ethnic foods. When I was young I remember going to the Caribbean Islands and Mexico for vacation but never really tested out too much – but it is where I grew for my love of spicy foods.
Hence, when I heard of re-fried bean soup, I knew I had to test this recipe out a few years ago. The original recipe was from another source and required using the crock-pot for an entire 6-8 hours. The original soup recipe was delicious but it just took too long to make for my hungry crowd at home. So I made this recipe this last weekend after being inspired by a recipe from Food.com.
- 1 (16 oz) can fat-free re-fried beans
- 1 (16 oz) pkg frozen kernel corn
- 1 (15 oz) can black beans, rinsed and drained (look for no salt added or reduced sodium)
- 1 c vegetable broth(I used Better than Bouillon Vegetable Broth)
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 c kale, coarsely chopped
- 1/2 cup water
- 2-4 tsp cumin, ground
- 1 c cilantro, chopped, to serve
Toss everything except the cilantro in a large soup pot on high. Bring to a boil and reduce to a simmer for about 10 minutes. Serve with cilantro on top.
Note: For more flavor, simply add hot sauce, salsa or even a few spicy peppers in the mixture.Nutritional Info
- Servings Per Recipe: 6
- Calories: 168.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 665.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 11.6 g
- Protein: 10.5 g
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