Southwestern Refried Bean Soup
Recipe: #1678
October 29, 2011
Categories: Beans, Black Beans, Mexican, Southwest, Diabetic, Fat Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Mexican Dinner, more
"A thick soup that is great for the fall/winter. It's easy, tasty, filling, and healthy! Makes good use of your stock of canned goods too. If your craving heat add more jalapenos or chipotle. If you're craving meat add ground beef or chicken. This can easily be made vegetarian too."
Original is 6 servings
Ingredients
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- Options to serve with
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Nutritional
- Serving Size: 1 (395.7 g)
- Calories 547.2
- Total Fat - 3 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 510.1 mg
- Total Carbohydrate - 111.6 g
- Dietary Fiber - 22.7 g
- Sugars - 7.4 g
- Protein - 23.4 g
- Calcium - 137.3 mg
- Iron - 5.6 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a large saucepan, combine everything up to the cumin.
Step 2
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Stir in salt and hot sauce to taste, if desired. Remove from heat.
Step 3
Serve with assorted options, if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier soup, use canned jalapenos or chipotle peppers instead of diced green chilies.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Substitute the canned corn niblets with fresh or frozen corn kernels for a more vibrant flavor and texture. The benefit of this substitution is that fresh or frozen corn will have a much sweeter taste and more crunchy texture than canned corn.
- Substitute the canned black beans with cooked dried black beans for added nutrition. The benefit of this substitution is that cooked dried beans are higher in fiber and protein than canned beans, making the soup more nutritious.
Vegetarian Version Replace the chicken broth with vegetable broth and omit the ground beef or chicken. Add more vegetables to the soup, such as diced bell peppers, chopped mushrooms, or celery.
Spicy Version Replace the chicken broth with spicy vegetable broth and add a diced jalapeno pepper. Increase the amount of chili powder, cumin, and garlic powder to give the soup a spicy kick.
Cilantro Lime Rice: A flavorful side dish to accompany this Southwestern Refried Bean Soup. The combination of cilantro and lime adds a zesty, fresh flavor that pairs perfectly with the soup.
Mexican Street Corn: A delicious side dish to serve with this Southwestern Refried Bean Soup. The combination of grilled corn, mayonnaise, chili powder, and cotija cheese gives this dish a smoky and savory flavor that complements the soup perfectly.
FAQ
Q: How can I make this soup vegetarian?
A: To make this soup vegetarian, simply omit the chicken broth and replace it with vegetable broth. You can also omit the ground beef or chicken if desired.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. Allow the soup to cool completely before transferring to an airtight container. To reheat, thaw in the refrigerator overnight and then heat on the stovetop or in the microwave.
6 Reviews
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Fun facts:
Fun Fact 1: This Southwestern Refried Bean Soup is inspired by the traditional Mexican dish, frijoles refritos, which translates to "well-fried beans". It is believed to have been created by the Aztecs in the 16th century.
Fun Fact 2: The canned goods used in this soup are popular ingredients in Tex-Mex cuisine, which was developed by Tejanos in Texas in the late 19th century. It is a combination of Mexican and American flavors, and is now a staple in many US households.