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Southwestern Refried Bean Soup

 Southwestern Refried Bean Soup
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!
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Southwestern Refried Bean Soup (continued)

Nutritional Facts: 15 g fat (5 g saturated fat), 24 mg cholesterol, 1,012 mg sodium, 23 g carbohydrate, 7 g fiber, 10 g protein.