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Restaurant-Style Black Bean Soup
1 can (14 oz/398 mL) Old El Paso* Refried Black Beans
1 jar (440 mL) Old El Paso* Mild Thick N’ Chunky Salsa
2 cups (500 mL) chicken stock
sour cream and chopped green onions

 

•In a large saucepan, combine refried black beans, salsa and chicken stock. Bring to a boil over medium-high heat.
•Reduce heat to low, cover and simmer for 10 minutes.
•Garnish each serving with a dollop of sour cream and green onion.

Preparation Time: 5 minutes Serves: 4-5
Recipe Origin: United States
Submitted by:
Jessica

Canada
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