This is a soup I make almost entirely from my canning pantry, with some fresh refried beans.

2 cups/15 oz can refried beans
1 pint/15 oz can broth
1 pint/15 oz can corn
1 pint/15 oz can black beans
1 pint/15 oz can diced tomatoes (original recipe calls for rotel)

Mix refried beans and broth until combined. Add remaining ingredients and simmer 20+ minutes.

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