Best 10 Refried Bean Soup Recipes

FIESTA REFRIED BEAN SOUP

Steps:

• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
• Garnish with cilantro and cheese. Serve with tortilla strips.

FAST REFRIED BEAN SOUP

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.

REFRIED BEAN SOUP

Steps:

• In a large saucepan, combine everything up to the cumin.
• Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
• Serve with cheese, cilantro and tortilla chips if desired.

REFRIED BEAN SOUP

Steps:

• In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes., Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.

SOUTHWESTERN REFRIED BEAN SOUP

Steps:

• 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.

BEEFY REFRIED BEAN SOUP

Steps:

• Roughly chop the onion, pepper, and celery.
• Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
• Add the beef and cook until browned.
• Add the tomatoes and refried beans with the garlic, spices, and mix well.
• Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.
• Reduce heat and simmer for 30 minutes stirring occasionally.
• Either use a stick blender or small batches into your food processor and puree the soup.
• Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).
• Serve with sour cream and tortilla chips.
• Freezes Well.

REFRIED BEAN TORTILLA SOUP

Steps:

• 1. Pour chicken stock in 2qt sauce pan and warm over medium heat. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
• 2. Add the rest of the ingredients up to the chicken...not the chicken, and let simmer for 10 minutes. Add chicken and heat til soup and chicken are hot.
• 3. Serve in bowls and top with avocados, crushed tortilla chips, and cheese! I even forgot the cheese one night, and it was still tasty! Add the other goodies too, if you like!
• 4. I didn't have black beans, so used refried and be darned...a good soup was born! But I bet it is good with black beans added too. Left over chicken or a purchased rotisserie chicken makes it really easy! We think it is great just like this. I didn't add extra salt since we are watching our salt intake, besides the chips are salted.
• 5. This is a hardy soup for lunch or dinner...serve with salad and maybe tortillas! I've even made my own broth by putting chicken breasts, water, seasonings, Rotel and onion in the crock to cook low overnight. Next morn, strained the juice, mixed the refried beans in the juice, added the corn, shredded the chicken and retuned to the crock for more heating. Tasted and added spice as needed. Yes, easy and good!...IMO!

REFRIED BEAN SOUP

Steps:

• Combine tomatoes, garlic, onion, cilantro and beer in a large saucepan; boil five minutes, stirring often.
• Stir in beans and broth; simmer over low heat for 20 minutes, stirring occasionally.
• Serve individually with a dollup of sour cream and a sprinkle of cilantro in each bowl.

SMOKY REFRIED BEAN SOUP

Steps:

• Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
• Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
• Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.

REFRIED BEAN SOUP

Steps:

• 1. In a medium sauce pan, add beans, broth, and picante sauce until well blended.
• 2. Stir over medium heat until soup is hot then add in cheese and stir well. Can be served with tortilla chips crushed into soup in place of crackers.