Refried Bean Soup

Looking for recipes that would be Liquid stage friendly I remembered coming across a refried bean soup recipe one time and decided to give it a try, I modified as always to make it my own and to make it WLS friendly.

Refried Bean Soup

Refried Bean Soup

Ingredients

  • 32 oz Low Sodium Chicken Broth
  • 2 16 oz cans of Fat free Refried Beans
  • 1 10oz can of RO*TEL Diced Tomatoes & Green Chilies
  • 1 pack frozen diced onion, celery and carrots mix 16oz
  • 1 TBSP garlic and pepper seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil on medium on large stock pot
  2. Add onion, celery, and carrot to oil and saute for about 6 minutes or until onion is transparent
  3. Add Chicken Broth, RO*TEL Diced Tomatoes & Green Chilies and salt
  4. Cover pot and simmer on Medium low for about 30 minutes or until veggies are soft
  5. To make this soup suitable for the liquid stage I, blend it smooth you can do it in a blender or use an emulsion blender (stick blender) to puree the soup and strain the remaining soup.
  6. If you would like it chunkier and suitable for the soft food or pureed diet you can leave it without straining the soup.
  7. Add the Fat free Refried Beans and stir until combined.
  8. Heat through and serve.
  9. *optional as with everything WLS you can add some unflavored protein powder to this soup or even add a 1/2 cup of plain non fat green yogurt for creaminess and added protein.
http://jdworld.net/blog/refried-bean-soup/