Burrito Soup

Source: Food Hero

Serving size: 10 servings

A southwest trip for the tastebuds, this soup is full of vitamins, minerals, and fiber!

View Nutrition Facts

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 zucchini, chopped
  • 1 can (15.5 ounces) refried beans
  • 1 can (28 ounces) diced tomatoes
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15.5 ounces) corn
  • 1 can (15.5 ounces) black beans, reduced sodium
  • 2 tablespoons taco seasoning

Materials

Sharp Knife & cutting board, can opener, measuring spoons, large pot & mixing spoon

Instructions

1. Saute onion and zucchini in oil until soft.

2. Add refried beans and stir to break up beans.

3. Add tomatoes, corn, black beans and taco seasoning.

4. Simmer over medium heat for about 30 minutes, stirring occasionally.

5. Refrigerate leftovers within 2 hours.

Notes

The more veggies you add, the better! Use any fresh, frozen, or canned vegetables you have on hand. This soup freezes well.

More About Black Beans

How to Select

Select dried beans that are dry, firm, clean, uniform in color, and not shriveled.

How to Store

Store dried beans at room temperature, in a closed container to protect from moisture and pests.

How to Prepare

Dried beans need to be soaked before they are cooked. Cover the beans in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours. Drain water and rinse with fresh water. To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out, beans should always be covered with water.