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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

Directions

  • 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.
Nutrition Facts
1 cup: 260 calories, 15g fat (5g saturated fat), 24mg cholesterol, 1012mg sodium, 23g carbohydrate (5g sugars, 7g fiber), 10g protein.

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