Southwestern Refried Bean Soup Recipes

REFRIED BEAN SOUP

Refried Bean Soup image

"My husband and I love the flavor of this yummy soup," Barbara Dean relates from Littleton, Colorado. "It's very quick and easy to put together, and you can add any garnishes you like to vary the taste."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

1 can (28 ounces) crushed tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
2 cans (16 ounces each) refried beans
1 can (14-1/2 ounces) chicken broth
1 tablespoon minced fresh cilantro
5 corn tortillas (6 inches), cut into 1/2-inch strips, optional
Sour cream and shredded Monterey Jack cheese, optional

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.

Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges

FAST REFRIED BEAN SOUP

Fast Refried Bean Soup image

This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

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 chiles
1/4 cup salsa
Tortilla chips

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.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 720mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.

SOUTHWESTERN BEAN SOUP

Southwestern Bean Soup image

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.

SOUTHWEST BEAN SOUP

Southwest Bean Soup image

This soup is to die for! I eat it bowl by bowl until it's gone and never get tired of it. It's perfect for anyone on a diet like Weight Watchers or South Beach. Adapted from TOH Healthy Cooking Dec 2008.

Provided by MarylandMomof3

Categories Clear Soup

Time 45m

Yield 2 1/4 quarts, 13 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, large, chopped
1 green pepper, medium, chopped
3 garlic cloves
1 (32 ounce) carton chicken broth
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can pinto beans, rinsed
28 ounces diced tomatoes, petite are best
8 ounces chopped green chilies
1 (15 ounce) can corn, vacuum packed niblets are best
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup minced fresh cilantro

Steps:

In a large nonstick saucepan, saute veggies and garlic until almost tender.
Stir in all but cilantro and bring to a boil.
Simmer 20 minutes. Stir in cilantro.
Freezes well.

SOUTHWESTERN SOUP

Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

REFRIED BEAN SOUP

Refried Bean Soup image

I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!

Provided by Engrossed

Categories Black Beans

Time 15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can fat free spicy refried beans
1 (15 1/4 ounce) can whole kernel corn, drained or 1 (15 1/4 ounce) can Mexican-style corn
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1 (14 1/2 ounce) can stewed tomatoes, cut up or 1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
1 (4 ounce) can diced green chilies (mild or hot)
1/4 cup salsa
ground cumin, to taste
shredded monterey jack cheese, to serve
chopped cilantro, to serve
tortilla chips, to serve

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.

SOUTHWESTERN STYLE FIFTEEN BEAN SOUP

Southwestern Style Fifteen Bean Soup image

Tasty fifteen bean soup with a southwestern flair! I cook it in a slow cooker beginning the night before, and it is a hot meal when we get home from work the next day.

Provided by terrielyn

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 16h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package 15 bean soup mix
12 cups water
1 pound bacon
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes
1 onion, chopped
2 cloves garlic, minced

Steps:

Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 20.4 g, Cholesterol 38.6 mg, Fat 26.4 g, Fiber 8.4 g, Protein 13.6 g, SaturatedFat 8.6 g, Sodium 878.4 mg, Sugar 2.4 g

SOUTHWEST BEAN SOUP

Southwest Bean Soup image

I made up this recipe because I'm a member of a weight loss program and want to lose weight safely. I've given this recipe to some other members. They've told me: "It's out of this world!" And, "It's the best soup I've ever eaten!" -Marianne Brown, Glendale, Arizona

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 13 servings (3-1/4 quarts).

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup frozen corn
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup minced fresh cilantro

Steps:

In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer., Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

SOUTHWESTERN BEAN PATTIES

Southwestern Bean Patties image

"I first made this recipe for a crowd of 11 people," recalls Debby Chiorino in Pt. Hueneme, CA. "And everyone-from little kids to teens and adults-loved the Southwest flavor...and the guacamole topping. A real hit!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1/4 cup finely chopped sweet red pepper
5 teaspoons canola oil, divided
1 garlic clove, minced
1 can (16 ounces) fat-free refried beans
3/4 cup dry bread crumbs
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/3 cup cornmeal
6 hamburger buns, split
1/2 cup guacamole
1/2 cup salsa

Steps:

In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.

Nutrition Facts : Calories 312 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 801mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

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