Re-fried Bean Soup

  

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     At Real Food Recovery we all love to share our sugar free flour free non processed food recipes.  We get lots of great ideas from these wonderfully healthy women…and thanks to Jill for this one!  This Re-fried Bean Soup dish was designed to last all week…if you play your cards right, and no one in the family breaks into your stash!!!  Each of these eight 1.5 cup servings are only 336 calories, 74g carbs, 25g fiber, 49g net carbs, 21g protein and 3g fat…take note of how little fat there is in this powerhouse of a meal.  (Macros do not include garnish) So enjoy this uber flavorful medley as a main dish or a side over rice, spaghetti squash, or along side your favorite protein.  Plant based fuelings are a great addition to any repertoire!🍠🍅🌽

Ingredients for  Eight 1.5 cup servings~

1 pound dry Beans (Black Beans, Pinto Beans, Kidney Beans)

4 cans diced Tomatoes (I use no salt)

4 cups Water (add more Water if you want a thinner Soup)

1 large (approx 14oz) diced Onion

1 Tablespoon Chili Powder

1 Tablespoon chopped Garlic

1 teaspoon Bouillon

2 cups Corn (I microwave Corn in their Husk for 2 minutes, peel, and shave)

2 pounds diced Sweet Potato

1 Tablespoon Olive Oil

Garnish as desired (Avocado, Line Juice, Green Onions, Cilantro, Salsa, etc.)

     Add Beans, Tomatoes, Water, Onion, Chili Powder, Garlic and Bouillon to lined Crock Pot, cook on high 6 hours.  Meanwhile, prepare Corn if it is raw.  I microwave Corn on the Cob in their husk and microwave 2 or 3 minutes, cool to touch, peel off the husk, and shave off Corn to yield 2 cups.  Toss Sweet Potatoes with Olive Oil, pour on parchment lined cookie sheet, roast at 400 for 40 minutes, stir half way thru.  When Beans are done, use a potato masher and break up Beans to desired consistency, stir in Corn and Potatoes.  Garnish as desired.  Enjoy 😉