Bean and Bacon Soup

This is a family recipe that my mother has been making my entire life. We absolutely LOVE it! And it's so-o easy too. I always omit the celery because I don't care for it. I also double, even triple it at times so that it can make a good amount. I have had so many people think it's weird to see a can of refried beans in the recipe, but then they all try it and love it! Trust me, it's yummy. :)

*Hint* My most recent batch that I just made last night was perfect...double everything except do 3 cans of beans and 1 1/2 tsp of chili powder. So good!! I always add my beans first and then add chicken broth until it's the consistency that I want. I like it a little on the thicker side rather than runny. So you can decide what you prefer!

Ingredients

1/2 cup green pepper, chopped
3/4 cup onion, chopped
3/4 cup celery, chopped
6 slices bacon, cooked and chopped
1 clove garlic
1 can refried beans
1 can chicken broth
1/4 tsp chili powder
1/4 tsp black pepper

Directions
Saute chopped green pepper, onion, and garlic in a little bit of butter on med-high heat until veggies are tender. Add beans, broth, chili powder, black pepper, and bacon. Cover and simmer for 20 minutes.

Serve immediately. Garnish (if you wish) with chopped tomatoes, shredded cheddar cheese, sour cream, green onion, more bacon and fritos, with your favorite corn bread on the side. Enjoy!!

Gluten free: just double check your beans, bacon and chicken broth to make sure they are GF and you are ready to go!

Thanks again mom for the wonderful recipe!!