How to Make Refried Bean Soup - A Step-by-Step Guide

Refried bean soup is a delicious and hearty dish that is packed with flavor and nutrition. It's a perfect combination of creamy refried beans, savory broth, and an assortment of fresh vegetables and seasonings. This soup is a great option for a quick and easy weeknight dinner, and it's also a fantastic choice for a comforting meal on a cold day.

The base of the soup is made with refried beans, which are a staple in many Mexican and Tex-Mex dishes. These beans are already cooked and ma...

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Ingredients

  • 4 slices bacon
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • 1 (16 ounce) can refried beans
  • ½ teaspoon dried oregano
  • ¼ teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • 1 (14.5 ounce) can Swanson® Chicken Broth
  • ¼ cup prepared salsa, hot or mild
  • ½ cup Mexican cheese blend, shredded
  • 1 tablespoon chopped cilantro
  • 4 ounces tortilla strips

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 4

  • Cook bacon in a large saucepan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
  • Sauté onion and celery in bacon grease over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder; cook until beans have softened, 3 to 5 minutes. Add chicken broth and salsa; bring to a boil. Reduce the heat, cover, and simmer until flavors have blended, about 15 minutes.
  • Garnish with cheese and cilantro. Serve with tortilla strips.
  • Nutrition

    450 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 43mg
    • Sodium: 1314mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 9g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 10mg
    • Calcium: 115mg
    • Iron: 3mg
    • Potassium: 580mg