Fast Refried Bean Soup Recipe
Fast Refried Bean Soup Recipe photo by Taste of Home

Fast Refried Bean Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

Nutritional Facts

1 cup (calculated without chips) equals 117 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 720 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. 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).
Originally published as Refried Bean Soup in Simple & Delicious September/October 2007, p33

Nutritional Facts

1 cup (calculated without chips) equals 117 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 720 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Fast Refried Bean Soup

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 28, 2012

"The corn in this recipe adds a sweetness to the soup. In the 2nd time I made this, I added some sauteed peppers and onions as well as some taco seasoning, and my husband and I both enjoyed it."

MY REVIEW
Reviewed Aug. 27, 2012

"I'm so glad I discovered this recipe.It is so adaptable.I used prepared frozen corn I had on hand instead of canned corn and ranch style beans instead of black beans. I also used a 28 oz can of diced tomatoes instead of stewed and omitted the water. Mild bottled green sauce replaced the can of green chiles.I added a teaspoon of taco seasoning and a teaspoon of Worchestershire sauce to balance the flavors. I live in the southwest so the availability of Hispanic foods ins quite varied. Which is why you can adapt this recipe to your individual taste and what you have on hand-Mild or Spicy!!A dollop of sour cream, sliced avacado, and crushed tortillia or corn chips make for a super yummy Southwestern soup!!"

MY REVIEW
Reviewed Jun. 12, 2012

"This was good and so super easy. I also added a can of kidney beans in addition to the can of black beans. My four year old had three helpings! Love that it's so healthy."

MY REVIEW
Reviewed Jan. 7, 2012

"Delicious! Had all the ingredients on hand - went together quick! I too added about a tsp. of Cumin. This one is a keeper!"

MY REVIEW
Reviewed Sep. 15, 2011

"Made this a couple of days ago. Delicious, easy and comforting. I added 1 tbsp of taco seasoning, and made my own tortilla strips. Using a pizza cutter, cut the corn tortillas in half, cut in skinny strips. Place on a cookie sheet, drizzle with a little oil, sprinkle with a little kosher salt and bake at 350* until golden and crispy, stirring a couple of times during baking. The soup was so fast to put together that it left me with time to do a little something extra. Even so, I had dinner on the table in 30 minutes. Thanks for a great and easy recipe."

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