Hearty Southwest Soup

Hearty Southwest Soup

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October 10, 2008

I love the idea of using refried beans in this soup! I adore bean soups, but never would have thought of refried beans, which give the soup a nice thick base without having to puree anything.

Ingredients

1L chicken stock

the rest of the pork broth from the pulled pork (or about a cup more stock)

2 cups pulled pork mixture

1 can (19 oz/540 mL) black beans, rinsed and drained

1 can refried beans

1 cup finely chopped carrots

1 cup finely chopped celery

chopped cilantro, for garnish

Directions

1Put everything but the cilantro into your slow cooker and cook on high for 4-6 hours or on low for 8. Sprinkle with cilantro before serving.

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