I have a great store near me that I enjoy going to for the savings. They may have a lot of different shipments every week on a lot of their items but for me that’s half the fun, then through in a great bargain and now you may understand why it’s one of my favorite stores. So, when I was at this store looking for deals for the items that were on my list, I came across a seven pound can refried beans at a price you’d pay for the small can, I couldn’t pass it up.
The only problem was to use up the can without making my family sick or ready to take over the cooking, or maybe that wouldn’t be too bad, I could use a vacation.
I decided to start off with a soup, so I came up with this soup with hope to take care of half the can but turned out I wasn’t that lucky, but almost and I did come up with tasty soup even my grandson liked.
Nacho Soup:
Prep time 10 minutes Cook time 20 minutes
Ingredients:
3 cans of vegetarian refried beans
2 cups of vegan chicken broth or per desired consistency (you may use water and vegan chicken bouillon)
4-5 green onions diced
3-4 cloves of garlic diced
1 cup verde salsa
1/2 cup red salsa
Salt, Black and Red pepper, Cumin, garlic, onion powder per taste
4-5 pieces of vegetarian bacon brown to a nice crisp and broken into pieces
1-2 Tablespoons of olive oils
Toppings:
Avocado cut into bite size pieces
Cherry Tomatoes cut in half
Cilantro
Shredded Cheese
Corn Chips
In a large pot over medium/high heat add olive oil, green onion, garlic and seasonings simmering for a few minutes. Now add red and green salsa simmering for a few more minutes then add beans and broth, turn to a low simmer for about 20 minutes.
While the soup is simmering cut up avocado, cilantro and tomatoes and brown the vegetarian bacon then break up in pieces.
Ladle the soup into bowls, add the toppings of your choice, now enjoy!
