Black Bean and Potato Soup

Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


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 Yukon Gold or red potatoes diced
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.

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


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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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