Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 8 Steps:
In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes., Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.
Time 15m Yield 2 quarts, 8 serving(s) Number Of Ingredients 12 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.
Number Of Ingredients 7 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.
Time 35m Yield 4 Number Of Ingredients 12 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.
Time 25m Yield 8 servings (2 quarts). Number Of Ingredients 9 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.
Time 9h50m Yield 8 Number Of Ingredients 12 Steps:
Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight. Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours. Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.
Time 40m Yield 8 Number Of Ingredients 16 Steps:
Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
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.
Time 25m Yield 2 quarts, 8 serving(s) Number Of Ingredients 9 Steps:
In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 8 to 10 minutes or until heated through. Serve with tortilla chips.
Time 10m Yield 8 Number Of Ingredients 5 Steps:
Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes. Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oil. Add onion and green pepper. Cook until tender. Add garlic, broth, salsa and corn. Raise heat to medium high and bring to a boil. Rinse beans and add to the pot. Bring back to a boil. Stir in refried beans and cumin. Stir well and simmer.
Time 55m Yield 6 serving(s) Number Of Ingredients 14 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.
More about “refried bean soup recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook onions and garlic in oil until transparent. Add all of the rest of the ingredients. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips. I like Tostitos with Hint of Lime–mmmm. Sour cream. Shredded cheese– any kind.
