Smoky Refried Bean Soup Recipes

Steps:

• Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
• Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
• Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.

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.

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.

Steps:

• Use a 4-quart slow cooker; add the refried beans to the crock, and turn to high to begin melting the bean blob.
• Drain and rinse the black beans; add to the crock.
• Add in tomatoes, carrots, and roasted corn.
• Pour in the vegetable broth; stir in the Tabasco sauce, garlic, spices, and salt.
• Cover and cook on high for 3-4 hours, or on low for 6-8 hours.
• The soup is done when the carrots have reached the desired tenderness.
• 6.

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.

Steps:

• Heat oil in a heavy skillet over medium-low heat.
• Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
• Smash garlic cloves with a fork just enough to break them open and flatten them a little.
• Add pintos and liquid and cook until heated through, about 5 minutes.
• Add spices and salt to taste. Stir well.
• Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
• When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
• These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

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.

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.

Steps:

• Soak the beans overnight in triple the amount of water, rinse well, and wash again.
• In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
• Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.

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.