Black Bean and Potato Soup

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Holiday 2014

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Black Bean and Potato Soup
Black Bean and Potato Soup
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)

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.

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

  Comment Number: 6356
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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
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