New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Friday, March 28, 2008

CrockPot Smoky Refried Bean Soup Recipe



Day 88.

So, um, we've been sick. We're all getting better, but there is still an awful lot of lolling around whining on the couch watching hour upon hour of Food Network.

Not that there's anything wrong with that.

I was in the mood for comfort food. I found the idea for this recipe on the Fat Free Vegan Blog. I needed to swap some ingredients to use up what I had on hand, and I cooked it in the crockpot instead of the stove.

This is a nice soup. And evidentally it's both fat free and vegan!


The Ingredients.
--1 can of vegetarian refried beans
--1 can of black beans
--1 cup frozen roasted corn
--2 cups of vegetable broth
--1 cup baby tomatoes cut in quarters (you could used canned tomatoes--no juice-- instead)
--1 cup diced carrots
--1 t garlic (I was out of fresh. If using fresh, chop up 2-3 cloves)
--1 T tobasco sauce
--1 t cumin
--1 t oregano
--1/2 t chipotle chili powder
--salt and pepper to taste (I eyeballed, maybe 1/2 t of pepper, and a bit more for salt?)


The Directions.

--dump in refried beans into your crockpot
--turn your crock to high, to start to melt the bean blob
--rinse black beans, add to crock
--chop up the tomatoes and carrots, add to mix
--pour in your vegetable broth
--add all spices
--give a quick stir

--cook on high for 3-4 hours or on low for 6-8. You aren't really "cooking" anything---just letting it all simmer and getting the carrots to soften. The soup is done when the carrots are to your liking.


The Verdict.

This was too spicy for the kids (they're sick and are living on chicken and rice soup, anyhow) but it had a wonderful kick for Adam and me. It clears sinuses nicely, without need for extra water. I liked the thick consistency a lot.

yummy!

18 comments:

Sister Honey Bunch said...

Holy YUM!

Steph said...

YUM!!! this is a keeper!

Anonymous said...

bean soup...good for cleaning out sinuses...swell. lots more fun than putting your head over a kettle of steam. glad u r feeling better.

Jared said...

Soup looks really good. Kinda like a chili almost. I'm a big fan of really hearty soups. Definitely prefer them over more broth based ones. I would probably through a little bit of chopped steak in there to add meatiness to it, but it sounds like it works fine as a vegetarian soup as well.

Crockpot Lady said...

Jared, I think that cut up steak would be a great addition to this!

-steph

SoCal Penny Pinchin' said...

girl....you rock! Or rather....YOU CROCK!!!!! :) yes, I'm so cracking myself up right now! Actually, you've inspired me to blog....I don't know how I came across your site, but it fits into my "SoCal Penny Pinchin'" Lifestyle perfectly! Thanks for your wit, lovely pictures and fabulous recipes! :)

jinxi said...

Mannn this looks GOOOOOOD!!! Thanks for keeping vigil with this ... you rock!

Canadian Saver said...

Sounds very easy and yummy!

Bouncing Back said...

I tried the recipe this weekend and it was great. I did not have any roasted frozen corn, just plain corn, but I did have choplote peppers in adobo sacue,which I used instead of the tabasco. I can see adding meat to "beef it up", but it was fine as it was. My batch was a bit soupy, I would have prefered it a bit thicker, but great non the less. I'm having the leftover for lunch today

Great blog, I'm always looking for new receipes for my crockpot.

Robyn said...

MMMMMMMMM...I'm running home at lunch today to throw all of this in the crockpot!

This recipe looks fabulous!

Christy said...

Made this last night and it was DELISH!

We ended up putting it on top of chips to make nachos out of it. I think I might add a packet of taco seasoning next time though.

Thanks for sharing!

colesmom said...

My son and I are spice wimps, so I left out the tobasco sauce and cut back on the chipotle chili powder. We all liked this soup. My son said "This soup is so good it even made the tomatoes taste good!" Anyway, we ate it all up, so I made more to put in the freezer...but we ate that, too. I love how easy this is to make. Next time, I'll use the 6 qt pot and triple the recipe. Maybe then some will finally make it to the freezer!

Do you have a bean'n'bacon soup recipe? I used to like the canned stuff, but now it just tastes like the can.

Merideth said...

Well, as everything else so far-this is VERY GOOD! I made this with chix broth and used my (your) black bean and pinto bean recipe for the beans. It was excellent, and I knew how much or how little salt was in it! I love spicy things and so this was right up my alley. However, I did omit the tabasco (I adore it) so that my 5 year old could eat it. I will definitely make this again and freeze it!
(The fish chowder rocked too!) Thank you again for such a wonderful and helpful blog!

Erin said...

I just want to let you know, I've made this four times now... Its my most FAVORITE vegetarian crockpot soup there is to make... Peroid!! LOVE IT!!!

Angela said...

We tried this tonight, again I was too lazy to pull out the crockpot so I did it on the stove and then left it simmering for a while. I didn't have veggie stock so I used LS chicken stock. My kids passionately hate tomatoes so I left those out plus the tobasco and instead added just over a cup of avacado Verde salsa and a shot of tomato soup. My husband scarfed down the rest of our carrots so those got left out too. Everything else was as the recipe stated. We love spice in our house and so we really enjoyed this. The soup was thick enough we could dip our chips in without too much mess but still definitely a soup not a dip. Excellent!

Theresa said...

Holy Fabulously Delicious Soup Batman!! Yummy! I'm still so happy from eating it that I'm tolerating my 3 year old refusing bedtime way better than I usually do.

I used chicken broth because that's what we had. My refried beans and black beans were both frozen batches that I'd cooked previously.....in the crock pot, of course!

I think you could easily use less broth in this and call it a dip for a party.

bostonred said...

Frozen roasted corn? I'm not sure what that is, so I used plain frozen corn. But used fire-roasted canned tomatoes. and an onion, and a zucchini. It smells delicious. I can't wait to dig in.
-sue

SkyMama said...

This recipe is good....but the original is even better. The smoked paprika is really key to getting that smokey flavor.

Also, I understand you didn't have it on hand, but, once I tried it I just used it in everything, it tastes so good. You can even find it at the grocery store now.

Carrots kinda seem besides the point...I went by the orignal recipe, included using her recipe for homemade tortilla chips and it was completely amazing! The only thing I added was Johnsonville's Chipotle Chicken Sausage "hot dog" to entice my picky 2 and 3 year old daughters to eat it since I had no cheese for garnish.

That being said I love your website and it's been a great resource while on maternity leave. The Chicken Chow Mein is to die for!

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