Yield
Makes 6 servings

Prep: 20 min., Cook: 25 min.

How to Make It

Step 1

Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides. Drain second can of beans.

Step 2

Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.

Step 3

Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with desired toppings.

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Ratings & Reviews

JCake17's Review

jenrivera
November 03, 2010
I love this recipe, because its a) great and b) can be made from things you most likely already have in the pantry. I add a can of no salt added diced tomatoes (drained) and a small can of sweet corn (drained) to this soup and I think it really puts it over the top. I top the soup with light sour cream and light cheese.

jenrivera's Review

JCake17
November 13, 2008
This is my family's favorite recipe. I add shredded chicken and serve with warm rolls. It's delicious!