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!
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
Reviews
great soup, though I did vary by using a whole pound of bacon, but I've only heard PETA and some religions complan about that. Simple, great flavor
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This is very quick to make and is filling and delicious for those who enjoy southwest flavors...also low in fat if used with fat free cheese for garnish, no fat refried beans, and Tostitos baked scoop tortilla chips..yum!
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!
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.
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.
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!