On a rainy, cold, and dreary day recently, I suddenly heard loud noises, as if someone had begun dumping pebbles on my rooftop. I looked outside my kitchen window and I could scarcely believe my eyes. My normally sunny southern California was being pelted unmercifully with pea-sized hail that was now blanketing the entire yard in its frozen, glistening white.

So, it was no wonder that I craved comfort from the cupboard as lunchtime rolled around. I wanted soup — hot, well-seasoned, and quick to prepare.

A quick forage through the shelves yielded chicken broth, enchilada sauce, and refried beans. I threw everything together along with the addition of onion and spices and I couldn’t believe how soothing, warming, and satisfying the resulting nectar tasted.

The perfect antidote for the winter blues, I hope you enjoy this as much as I do.

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Quick and Spicy Bean Soup

This bean soup is sturdy, but not heavy and tastes as if it simmered far longer than the few minutes it actually simmers. I prefer to retain some of the texture of the beans and onions in the finished product, but if you prefer a totally smooth soup, an immersion blender should make short work of it. Please note: for testing purposes I used The Spice Hunter's regular salt-free Mexican Seasoning Blend for this recipe, not their other version labled "Organic" which is a different creature altogether, in my opinion. © The Working Lunch Project

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Course

Lunch, Soup

Cuisine

Mexican

Prep Time

5 minutes

Cook Time

10 minutes

Servings

(one cup) servings MetricUS Imperial

Ingredients

• 1 tablespoon olive oil
• 1/3 cup mild,white onion finely diced
• 1 16 ounce can refried beans (I use a "traditional" style with lard)
• 1 14.5 ounce can 33% less sodium chicken broth
• 1/4 cup red enchilada sauce (For testing purposes, I used Rosarita brand)
• 1 teaspoon salt-free Mexican seasoning blend (Crumbled between your fingers)

Course Lunch, Soup Cuisine Mexican Prep Time 5 minutes Cook Time 10 minutes Servings (one cup) servings MetricUS Imperial Ingredients 1 tablespoon olive oil 1/3 cup mild,white onion finely diced 1 16 ounce can refried beans (I use a "traditional" style with lard) 1 14.5 ounce can 33% less sodium chicken broth 1/4 cup red enchilada sauce (For testing purposes, I used Rosarita brand) 1 teaspoon salt-free Mexican seasoning blend (Crumbled between your fingers)

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Instructions

1. In a medium saucepan, on medium heat, saute the onion in the olive oil until golden, approximately 3-5 minutes.
2. Whisk in the remaining ingredients, raise heat to high just to bring the soup to a simmer. Turn heat down to medium and simmer gently, without a lid, stirring occasionally, for 5 minutes.
3. Can be served immediately or prepared ahead of time and stored, covered, in the refrigerator before reheating. Enjoy within 5 days.

Recipe Notes

Nutritional facts per serving:

152 calories

6g fat

816mg sodium

19g carbs

6g fiber

8g protein

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