Black Bean and Potato Soup


Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.

 

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.

Nutritional Information:
224 calories, 8 g protein, 1 g total fat (0 g sat.), 38 g carbohydrate,
8 g fiber, 4 g sugar, 0 mg cholesterol, 1000 mg sodium, 4 points

Comments

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

Comment Number: 6356

 

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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