Hearty Southwest Soup - Dinner With Julie

Hearty Southwest Soup


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.


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


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.