Refried Bean Soup Recipes

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FAST REFRIED BEAN SOUP



Fast Refried Bean Soup image

This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 can (16 ounces) spicy fat-free refried beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/2 cup water
1 can (4 ounces) chopped green chiles
1/4 cup salsa
Tortilla chips

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Steps:

  • In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 720mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.

REFRIED BEAN SOUP



Refried Bean Soup image

"My husband and I love the flavor of this yummy soup," Barbara Dean relates from Littleton, Colorado. "It's very quick and easy to put together, and you can add any garnishes you like to vary the taste."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 can (28 ounces) crushed tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
2 cans (16 ounces each) refried beans
1 can (14-1/2 ounces) chicken broth
1 tablespoon minced fresh cilantro
5 corn tortillas (6 inches), cut into 1/2-inch strips, optional
Sour cream and shredded Monterey Jack cheese, optional

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Steps:

  • In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes., Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.

Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges

FIESTA REFRIED BEAN SOUP



Fiesta Refried Bean Soup image

This hearty soup is great for those cold winter days or as a side for Mexican fare.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

4 strips bacon
¾ cup chopped onion
¾ cup chopped celery
1 (16 ounce) can refried beans
½ teaspoon dried oregano
¼ teaspoon chili powder
⅛ teaspoon garlic powder
1 (14.5 ounce) can Swanson® Chicken Broth
¼ cup prepared salsa, hot or mild
1 tablespoon chopped cilantro
½ cup Mexican cheese blend, shredded
4 ounces tortilla strips

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Steps:

  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
  • Garnish with cilantro and cheese. Serve with tortilla strips.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g

EASY BLACK BEAN SOUP



Easy Black Bean Soup image

A quick black bean soup.

Provided by FLOWER753

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped white onions
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¾ teaspoon allspice
⅛ teaspoon celery salt
3 cups vegetable broth
1 (14.25 ounce) can tomato puree
2 (16 ounce) cans refried black beans
⅛ teaspoon black pepper
1 teaspoon white sugar
2 (15 ounce) cans black beans, rinsed and drained
¼ cup fresh lemon juice
1 (8 ounce) container sour cream

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Steps:

  • Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
  • Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 28.3 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 731.4 mg, Sugar 7.1 g

REFRIED BEAN SOUP



Refried Bean Soup image

I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!

Provided by Engrossed

Categories     Black Beans

Time 15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) can fat free spicy refried beans
1 (15 1/4 ounce) can whole kernel corn, drained or 1 (15 1/4 ounce) can Mexican-style corn
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1 (14 1/2 ounce) can stewed tomatoes, cut up or 1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
1 (4 ounce) can diced green chilies (mild or hot)
1/4 cup salsa
ground cumin, to taste
shredded monterey jack cheese, to serve
chopped cilantro, to serve
tortilla chips, to serve

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Steps:

  • In a large saucepan, combine everything up to the cumin.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
  • Serve with cheese, cilantro and tortilla chips if desired.

BEANY MINESTRONE SOUP



Beany Minestrone Soup image

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

Provided by Dr. John McDougall

Categories     HarperCollins     HarperCollins     Soup/Stew     Dinner     Winter     Bean     Tomato     Potato     Pasta     Corn     Vegetarian     Vegan     Wheat/Gluten-Free     Quick & Easy

Yield 8 servings

Number Of Ingredients 19

1 onion, chopped
2 teaspoons minced fresh garlic
2 stalks celery, sliced
2 carrots, sliced
6 1/2 cups vegetable broth, divided
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
6-8 fingerling potatoes, sliced
1 1/2 cups fat-free refried beans
1 bay leaf
2 tablespoons parsley flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
Freshly ground black pepper
1 (15-ounce) can kidney beans, drained and rinsed
3/4 cup frozen corn kernels
1/2 cup uncooked whole wheat pasta elbows
2 cups chopped Swiss chard
1 teaspoon balsamic vinegar

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Steps:

  • Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.

SURPRISINGLY GOOD REFRIED BEAN SOUP



Surprisingly Good Refried Bean Soup image

When I first made this I didn't think my kids would eat it. They LOVED it and I ended up having to make another batch. Try it with Tostitos Hint of Lime tortilla chips. My kids like to scoop the soup up with the chips! You can also make this very low fat, if you so choose.

Provided by Abbeygurl

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 (31 ounce) can refried beans
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can Rotel Tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
crushed tortilla chips
sour cream
shredded cheese

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Steps:

  • Cook onions and garlic in oil until transparent.
  • Add all of the rest of the ingredients.
  • Stir the lumps out of the refried beans and heat through.
  • Garnish individual servings with crushed tortilla chips.
  • I like Tostitos with Hint of Lime--mmmm.
  • Sour cream.
  • Shredded cheese-- any kind.

Nutrition Facts : Calories 285.8, Fat 6.9, SaturatedFat 1.6, Sodium 1615.2, Carbohydrate 42.6, Fiber 12.8, Sugar 4.8, Protein 15.8

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