Back to Fast Refried Bean Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Fast Refried Bean Soup Recipe

Fast Refried Bean Soup Recipe

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. YIELD: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

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).

Nutritional Facts

1 cup: 117 calories, 1g fat (trace saturated fat), 1mg cholesterol, 720mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 5g protein

Reviews for Fast Refried Bean Soup

Sort By :
MY REVIEW
JessMess10
Reviewed May. 17, 2015

"I made this for my family of 5 on a very tight budget so I had to use what I had in the house already... I used one can of re-fried beans, two cans of Diced Tomatoes (not drained), two cans of Kiddney Beans (not drained) and one can of Black Beans (not drained). I didn't have any canned corn but I had some corn on the cob so I cooked that up and cut the corn off..... I added Chilie Top Raman; one bag for each person, the flavor packets from all the packages was enough seasoning to season the whole pot of soup. I also cooked up some ground Sausage that was in the freezer and added to it.... My family loved it!!!!"

MY REVIEW
voisincook
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
tramar
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
carrie carney
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
StellaB57
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
marshelle
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."

MY REVIEW
agnes24
Reviewed Aug. 24, 2011

"This is another favorite. I used Rotel and a large can of green chilies but regular beans as that's all I had on hand. It was delicious and a bit spicy, so it was perfect for my taste."

MY REVIEW
ladybug810
Reviewed Apr. 7, 2011

"One of my family's all-time favorites. I love that nearly everything comes out of a can, so it comes together very quickly. (I do try to buy the low sodium stuff though--all those canned goods would add up.) Excellent!"

MY REVIEW
dollargirl
Reviewed Mar. 26, 2011

"My family loved this, Couldn't be easier to make."

MY REVIEW
monroehead
Reviewed Feb. 22, 2011

"This was warm and hearty. I served with grilled sanwiches for dipping and it was wonderful and quick!"

MY REVIEW
markjanelle
Reviewed Mar. 21, 2010

"I was surprised by how much I liked this recipe. It was so nice to have everything already in my pantry. I didn't use spicy refried beans, just plain, but I did need to add some flavor in so I used cumin and chili powder. I think a little jalapeno would be great or use spicy salsa for a bit more flavor. I also added a second can of black beans, one just didn't seem like enough. It's a great starter recipe--be creative!"

MY REVIEW
KaleandKameron
Reviewed Feb. 8, 2010

"I substituted rotell tomatoes for stewed tomatoes.......that made it too spicy so will make again as the recipe calls for."

MY REVIEW
pepito99
Reviewed Jan. 21, 2010

"This is about as easy as it gets! I did not have stewed tomatoes so used a can of regular diced instead and it was just fine. Even my 3 year old thought it was yummy!"

MY REVIEW
debleblanc
Reviewed Oct. 8, 2009

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

MY REVIEW
ask002
Reviewed Mar. 4, 2009

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

Loading Image