Tuesday, November 18, 2008

Easy Mexican Bean Soup

4 slices bacon, cooked and crumbled
3/4 onion, chopped
3/4 cup diced green or red bell pepper
1/2 chopped celery (optional--I don't like celery so I never use it!)
1 clove garlic, crushed or minced
1/2 t chili powder
black pepper to taste
dash of hot sauce (tobasco or tapatio, or similar)
14 oz can OR about two cups chicken broth
16 oz can refried beans

After cooking the bacon, remove it from the pan to drain and cool. Add the onions, bell pepper and celery to the hot pan. Saute until softening. Add the garlic, chili powder, pepper and hot sauce. Stir to blend seasonings well. Add the chicken broth and beans, stirring until the beans and broth are well-blended. Cook 3-5 more minutes until heated through.

Serve topped with grated cheese, chopped tomatoes, and crushed tortilla chips. Good with fresh cilantro, too, if you like it.


Jenae said...

This was delicious Ann, thanks for sharing! I didn't add the bacon this time but next time I will definitely have to do it the right way just to see. We really liked it though!

Ann said...

OH, I forgot to write that you need to add the crumbled bacon back in after adding the beans and broth. The bacon is the best part!