Mexican Bean Soup
Tools Required:knife and cutting board, large (4-quart) saucepan, colander, measuring cups and spoons
Servings Prep Time
6people 15minutes
Cook Time
30-60minutes
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
6people 15minutes
Cook Time
30-60minutes
Difficulty Cost
Easy! Inexpensive!
Garnish: (optional)
Instructions
  1. Chop onion. Heat oil in a large saucepan over medium-low heat, then add onion. Cook and stir while you continue.
  2. Chop cabbage, pepper, and garlic, adding them to the onion as you finish each one.
  3. Cook and stir 2 to 3 minutes.
  4. Add chili powder and cumin. Cook another minute to release flavors.
  5. Add water (or broth) and refried beans. Stir well.
  6. Rinse black beans and red (or pinto) beans in a colander, then add to soup, along with all remaining ingredients except garnish.
  7. Raise heat to bring to a boil, then lower to keep at a simmer (uncovered) 30 to 60 minutes.
  8. To serve, place in individual bowls and top with a dollop of yogurt (or grated cheese) and avocado slices if desired.