Black Bean and Potato Soup


Something Extra
Holiday 2014

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods! Let us help you make your holiday meal, party or cookie exchange magical!

 

Recipe Center

Black Bean and Potato Soup
Black Bean and Potato Soup
Ingredients
2-1/2 cups Raley’s Fresh Pico de Gallo (in our Produce Dept.)
1-1/2 cups diced Yukon Gold or red potatoes
1 tbsp. Morton & Bassett Mexican Blend Seasoning
1 (32-oz.) container vegetable broth
1 (15-oz.) can black beans, rinsed and drained
1 cup frozen, thawed corn
1 16-oz.) can refried black beans
Garlic salt to taste (optional)
Directions

Prep: 5 minutes, Cook: 25 minutes, Serves: 6

1. Bring pico de gallo, potatoes, seasoning, broth and black beans to a boil in a large saucepan; reduce heat and simmer, covered, for 20 minutes.

2. Stir in corn and refried beans and cook for 5 minutes more. Season with garlic salt, if you like.

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

Needs more spice, a bit bland. Might be good with shredded chicken for non-veg.

  Comment Number: 6356
Column Line

Tried this, didn't have refried black beans so I used regular refried. I also wanted some meat so I browned some fresh ground chorizo from Bel Air's meat department to add some extra spice! Nice bowl of soup on a cold winter evening.

  Comment Number: 6365
Column Line