Fast Refried Bean Soup Recipes

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QUICK AND EASY REFRIED BEANS



Quick and Easy Refried Beans image

When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.

Provided by MarasFlourpower

Categories     Side Dish     Beans and Peas

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½ lime, juiced

Steps:

  • Heat canola oil in a heavy skillet over medium heat.
  • Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  • Smash garlic cloves in skillet with a fork.
  • Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  • Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g

QUICK BLACK BEAN SOUP



Quick Black Bean Soup image

Ditch the slow-soaking dried legumes in place of easy refried beans in this hearty soup, with ham, vegetables, and chili seasoning.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

1 teaspoon oil
1/2 cup chopped green bell pepper
1/4 cup finely chopped onion
1 cup finely chopped cooked ham
2 (15.5-oz.) cans refried black beans with lime juice
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1 1/2 cups water
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro, if desired

Steps:

  • Heat oil in 3-quart saucepan over medium heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
  • Add all remaining ingredients except sour cream and cilantro; mix well. Cook over medium heat for about 5 minutes or until thoroughly heated, stirring frequently. Top individual servings with a dollop of sour cream. Sprinkle with cilantro.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 12 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1290 mg, Sugar 3 g

REFRIED BEAN SOUP



Refried Bean Soup image

This refried bean soup is incredibly easy to make but also incredibly delicious.

Provided by Maureen Fitzgerald

Categories     Soup

Number Of Ingredients 7

12 oz chicken broth
16 oz Rosarita Traditional Refried Beans
10 oz Ro*tel Original Diced Tomatoes & Green Chiles
1/4 cup salsa
1 can whole kernel corn
1 can black beans (drained and rinsed)
cilantro, shredded cheese, green onions, sour cream (for garnish if desired)

Steps:

  • Add all ingredients to the slow cooker.
  • Stir until combined.
  • Heat for 2-3 hours or until hot.
  • Garnish with cilantro, green onions, shredded cheese or sour cream.
  • Serve with a side of tortilla chips.

Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 796 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

REFRIED BEAN SOUP



Refried Bean Soup image

Provided by Judy

Number Of Ingredients 12

1-2 Tbls. olive oil
1 onion, diced
1 lg. carrot, diced (I used a handful of baby carrots)
1/2 C. diced, roasted red bell pepper (from a jar, or use 1 red bell pepper, diced)
3 cloves garlic, diced
1 Tbls. chipotle puree*
1 tsp. oregano
1 tsp. cumin
2 C. vegetable (or chicken) stock
1 can fire roasted tomatoes
1 can refried beans
1 can black or pinto beans (drained and rinsed)

Steps:

  • In soup pot, saute onions and carrots in olive oil, until soft.
  • Add garlic and roasted red bell peppers and sauté a couple more minutes.
  • Add chipotle puree and spices and stir to combine.
  • Add stock, tomatoes (undrained) and refried beans. Bring to boil while stirring to combine refried beans into the soup.
  • Reduce heat, add black or pinto beans and continue to simmer for flavors to meld.
  • You can eat right away if you're in a hurry, or let it simmer 10-15 minutes (good time to make a salad or quesadilla!).

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

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.

FIESTA REFRIED BEAN SOUP



Fiesta Refried Bean Soup image

This hearty soup is great for those cold winter days or as a side for Mexican fare.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

4 strips 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
1 tablespoon chopped cilantro
½ cup Mexican cheese blend, shredded
4 ounces tortilla strips

Steps:

  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
  • Garnish with cilantro and cheese. Serve with tortilla strips.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g

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

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.

SUPER EASY REFRIED BEAN DIP



Super Easy Refried Bean Dip image

This warm refried bean dip is so simple but so delicious! The perfect snack, appetizer or even an easy lunch.

Provided by Lydia @ ThriftyFrugalMom.com

Categories     Appetizer     Snack

Time 5m

Number Of Ingredients 5

2 cups homemade refried beans (or 1 (16 oz.) can storebought)
2/3 cup salsa
4 oz. cream cheese
1/2 cup sour cream ((or Greek yogurt))
thinly sliced green onions ((optional))

Steps:

  • Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
  • Stir, then continue heating in increments of 30 seconds until you are able to completely combine the ingredients.
  • If desired, top with green onions.
  • Serve warm with tortilla chips.

BEEFY REFRIED BEAN SOUP



Beefy Refried Bean Soup image

DO NOT BE FOOLED BY THE TITLE! Your kids, hubby, wifey, and everyone will eat it. I have made triple batches and could not keep it in the house. It's very smooth, and easily eaten by anyone with or without teeth. :) Fights have started over the leftovers.

Provided by Tugar357

Categories     Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 large onion, chopped
2 stalks celery, chopped or 2 teaspoons celery seeds
1 red bell pepper, chopped
2 tablespoons oil
1 lb ground beef
1 (28 ounce) can peeled tomatoes
1 (15 ounce) can refried beans
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 pinch cinnamon (optional)
1 pinch cayenne
2 cups beef stock
salt and pepper

Steps:

  • Roughly chop the onion, pepper, and celery.
  • Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
  • Add the beef and cook until browned.
  • Add the tomatoes and refried beans with the garlic, spices, and mix well.
  • Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.
  • Reduce heat and simmer for 30 minutes stirring occasionally.
  • Either use a stick blender or small batches into your food processor and puree the soup.
  • Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).
  • Serve with sour cream and tortilla chips.
  • Freezes Well.

QUICK AND EASY REFRIED BEANS



Quick and Easy Refried Beans image

These Quick and Easy Refried Beans are made easy using canned beans and made healthier without the refry.

Provided by Countryside Cravings

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 8

1 (28 oz) (850 g) can pinto beans, drained and rinsed
1/2 cup (120ml) water
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
salt, pepper, and cayenne pepper to taste

Steps:

  • In a medium saucepan combine all the ingredients. Simmer over low heat for 5 minutes. Mash with a potato masher or the back of a spoon. (These will not be super smooth beans)
  • Continue to cooker over low heat for 10 minutes or until they reach desired consistency. Stir occasionally to help prevent burning. (Beans will also thicken as they cool)

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