Bean Tortilla Soup
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Bean Tortilla Soup

Ingredients (Two Servings)

        1 can of refried beans, traditional style, Amy’s
        3 TB of chopped red onion
        ˝  stalk of celery, chopped
        2 TB sunflower oil
        ˝  of a vegetable bouillon cube
        1 tsp. cumin or Mexican seasoning
        1-2 tsp. juice of fresh lime
        2 cups water
        1 carrot, sliced
        1 fresh corn tortilla ripped into pieces


        Cook chopped onions and celery in oil until onion is translucent. 
        Add 2 cups water to pot and add bouillon cube, seasoning, lime juice and refried beans.  
        Stir and bring to a simmer.  
        Cook on low for 4 min.  
        Lightly steam carrots.
        Pour soup into container and add carrots and corn tortilla pieces. 
        Lightly steam broccoli and carrots and add to top of soup for color and garnish.
        Serving: Heat the desired amount in saucepan and serve hot.

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