Refried Bean Soup
This refried bean soup is a rather interesting combination of flavors. By interesting I mean ‘dang good’.
Servings 8
Calories 118kcal
Equipment
Ingredients
- 8 pieces bacon
- 1 large white onion chopped
- 6 stalks celery chopped
- 2 cloves garlic minced
- 2 16 ounce refried beans
- ½ cup salsa
- 4 cups chicken broth 2 (14 1/2 ounce cans will do)
- 2 teaspoons dried parsley
- 1-2 teaspoons cayenne to taste
- 1-2 teaspoons chili powder to taste
- hot sauce to taste
- kosher salt to taste
- ground black pepper
- cheddar cheese shredded, for garnish
- tortilla strips for garnish
Instructions
- Cook bacon in a large skillet. Crumble.
- Transfer 2 tablespoons of the drippings to a large pot or Dutch oven.
- Add onion and celery to the Dutch oven and saute over medium-high heat until softened.
- Add garlic and cook another minute or until fragrant.
- Add beans, salsa, broth, parsley, cayenne, chile pepper, salt and pepper, and hot sauce. Combine well.
- Bring to a boil and reduce to a simmer and simmer for 20 minutes, stirring often. Adjust the seasonings as desired.
- Serve hot topped with cheese and tortilla strips.
Notes
Also great served with cornbread.
Nutrition
Calories: 118kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 719mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.4mg