Back to El Paso Bean Soup

Print Options


Card Sizes

El Paso Bean Soup Recipe

El Paso Bean Soup Recipe

We have so few bad-weather days in New Mexico that we like to celebrate cold rainy one with bowls of hot soup. My family likes this ham and bean variety alongside green chili corn muffins. —Beverly Peacock of Santa Teresa, New Mexico
TOTAL TIME: Prep: 10 min. Cook: 30 min YIELD:6 servings


  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups reduced-sodium beef broth
  • 1 can (16 ounces) fat-free refried beans
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1-1/3 cups cubed fully cooked lean ham
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, chopped


  • 1. In a large saucepan, saute the onion, carrot and garlic in oil until tender. Stir in broth and refried beans; whisk until smooth. Stir in the beans, ham, parsley, cumin, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the tomatoes and heat through. Yield: 6 servings (2-1/4 quarts).

Nutritional Facts

1-1/3 cups: 289 calories, 7g fat (1g saturated fat), 13mg cholesterol, 1145mg sodium, 37g carbohydrate (0 sugars, 12g fiber), 19g protein.

Reviews for El Paso Bean Soup

Sort By :

Average Rating
llheath User ID: 6590379 243295
Reviewed Feb. 5, 2016

"This is an absolutely delicious bean soup. I made it pretty much as per the directions. We served it with a garnishment of sliced fresh avocado, cheddar cheese and sour cream. Also we dipped tortilla chips in it for a yummy treat. Savory southwest flavor, plus delicious and filling. This will become a part of our regular homemade soup rotation!"

jayhawk_rph User ID: 1435649 206880
Reviewed Nov. 29, 2014

"This was a very easy, hearty soup. Took 1 hour from start to finish. My husband smoked a pork shoulder and we had a lot of left over. Was looking for a way to use some of that meat. I was also looking for a recipe that I didn't have to go to the store to buy the ingredients. I made a few modifications and it turned out great. I didn't have any fresh tomatoes so I used a can of diced tomatoes, threw it in at the same time as the beef broth. I had a can of black bean refried beans with jalapeno so I used that. I also added a can of corn, drained, at the same time as the beans (in our home corn goes into almost every soup I make.) Used 1 can of great northern beans and 1 can of cannellini beans. My 17 year old son who doesn't care for bean soup, loved it. Told me I could make this every week during the winter. For me I think it could use a little more spice. Next time I might try rotel instead of the diced tomatoes, or perhaps some crushed tomatoes (my son doesn't care for the chunky tomatoes) with some cayenne pepper."

bake master User ID: 1433559 77187
Reviewed Apr. 21, 2011

"This is a spectacular recipe! I have given it to so many people and everyone of them has added this to their regular rotation of family recipes. Even my mother-in-law, who is a total food snob, broke down and asked me for this recipe! Enjoy."

daisyshae99 User ID: 1005356 149333
Reviewed Apr. 16, 2010

"This is a great, healthy soup my husband and I have enjoyed a few different times. I always make it with canned tomatoes as that is usually what I have on hand. I also add more seasonings (about double what is called for) as we like spice. Nothing could be more perfect on a chilly day!"

Loading Image