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Southwestern Refried Bean Soup Recipe

Southwestern Refried Bean Soup Recipe photo by Taste of Home

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My daughter gave me this hearty soup recipe, and I'm glad she did - it's become a family favorite. You can't beat it on a cold winter day!

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Southwestern Refried Bean Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 bacon strips
3/4 cup chopped onion
3/4 cup chopped celery
1/8 teaspoon garlic powder
1 can (16 ounces) refried beans
1/4 cup picante sauce or salsa
1 can (14-1/2 ounces) chicken broth
1 tablespoon chopped fresh parsley
Hot pepper sauce, optional
Shredded cheddar cheese
Tortilla chips

Directions

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. In the drippings, saute the onion, celery and garlic powder until vegetables are tender.
Add the beans, picante sauce, broth, parsley and bacon; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until flavors are blended. Season to taste with pepper sauce if desired. Ladle into bowls and top with cheese. Serve with tortilla chips. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 260 calories, 15 g fat (5 g saturated fat), 24 mg cholesterol, 1,012 mg sodium, 23 g carbohydrate, 7 g fiber, 10 g protein.

Originally published as Southwestern Bean Soup in Country Extra January 1995, p49

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Reviews for Southwestern Refried Bean Soup

Southwestern Refried Bean Soup

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Reviewed on Apr. 07, 2012 by countrygirl-86

I have made this recipe several times, me and my husband both love it! I have to double the recipe just for the two of us!

Reviewed on Nov. 29, 2011 by TetonWarrior

For this recipe I used thick sliced Black Forest Bacon fried in lime juice. This livened up the bacon with citrus flavor and really enhanced the soup. This has become one of my favorite soups to make.

Reviewed on Mar. 10, 2011 by krystallozing

LOVE this soup!! So easy and such good flavor! It has become part of our Mexican meal night as a side dish with tacos or echiladas.

Reviewed on Oct. 31, 2010 by ArtsyErin

YUMMY! I have just recently started to enjoy cooking, and this soup made me feel like a gourmet cook! It was so easy and delicious - very flavorful - and reminded me of a dish I'd find at a restaurant. I used several drops of hot sauce and believe I will add fresh cilantro next time rather than parsley. I also thought a small amount of black beans would be nice for added protein. I can't wait to make this again!