Refried Bean Soup

Refried Bean Soup
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    4 People
  • VIEWS
    57

Warm up from the inside out with this comforting Refried Bean Soup, a symphony of smoky bacon, aromatic vegetables, and zesty spices, all harmonizing in a rich, flavorful broth. Perfect as a hearty lunch or a cozy starter.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    43 mg
  • Fiber
    9 g
  • Protein
    16 g
  • Saturated Fat
    9 g
  • Sodium
    1314 mg
  • Sugar
    3 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 10 mins Crisp the bacon: In a large saucepan or Dutch oven over medium-high heat, cook the bacon until crispy and golden brown, about 8-10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve the bacon fat in the pot. Once cool, crumble the bacon.

Image Step 02
02 Step

Recipe View 3 mins Sauté aromatics: Add the chopped onion and celery to the reserved bacon fat in the pot. Cook over medium-high heat, stirring occasionally, until softened and translucent, about 5 minutes.

Image Step 03
03 Step

Recipe View 5 mins Build flavor: Stir in the refried beans, crumbled bacon, oregano, chili powder, and garlic powder. Cook, stirring constantly, until fragrant and the beans are heated through, about 3-5 minutes.

Image Step 04
04 Step

Recipe View 15 mins Simmer the soup: Pour in the chicken broth and salsa. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.

Image Step 05
05 Step

Recipe View Serve: Ladle the soup into bowls. Garnish with shredded Mexican cheese and chopped cilantro. Serve immediately with tortilla strips.

For a vegetarian option, omit the bacon and use 2 tablespoons of olive oil to sauté the vegetables.
Add a squeeze of lime juice just before serving for a brighter flavor.
For a smoother soup, use an immersion blender to partially blend the soup before adding the garnishes.
If you like a thicker soup, mash some of the beans against the side of the pot while simmering.
Spice it up by adding a pinch of cayenne pepper or a few dashes of hot sauce.
Garnish with a dollop of sour cream or Greek yogurt for added richness.

Marco Kuhlman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 19 Ratings)
Total Reviews: (5)
  • Magali Bashirian

    This soup is so easy to make and tastes amazing! My family loves it.

  • Malika Bradtke

    I found it a bit bland, so I added some cumin and smoked paprika. It was perfect!

  • Meagan Auer

    The bacon really makes this soup special. Will definitely make again!

  • Armani Stroman

    I added a can of diced tomatoes for extra flavor and it was delicious!

  • Marcel Huels

    Great recipe! I used vegetable broth to make it vegetarian and it was still fantastic.

LEAVE A REVIEW

Please Rate