Refried Bean Soup Recipe

Refried Bean Soup Recipe
Photo by: Taste of Home
Rating

100% would make again

This fast and simple dish from Darlene Brenden in Salem, Oregon combines the ease of soup with the heartiness of chili. It’s a perfect filler-upper on nippy afternoons and a great last-minute lunch. If you like it spicier, use medium or hot green chilis instead of mild.

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  • 8 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 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 chilies
  • 1/4 cup salsa
  • Tortilla chips

Directions

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with tortilla chips. Yield: 8 servings (2 quarts).

Refried Bean Soup published in Simple & Delicious September/October 2007, p33

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Reviews for Refried Bean Soup (2)

Refried Bean Soup Recipe

Refried Bean Soup

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Reviewed on Oct. 08, 2009 by debleblanc

This soup is great AND Weight Watcher friendly. I've shared at my WW meetings and everyone who has tried it loves it.

Reviewed on Mar. 04, 2009 by ask002

This soup is great and so easy to make. I also added some cumin.

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