Hearty Refried Bean Soup: A Hug in a Bowl

There’s something deeply comforting about a steaming bowl of soup, especially on a blustery day. This refried bean soup holds a special place in my culinary heart, not just for its incredible flavor, but for the memories it evokes. I recall a particularly challenging winter during my early chef apprenticeship, where late nights and demanding kitchens left me utterly depleted. One evening, after a grueling service, I found myself back in my tiny apartment, completely exhausted. Rummaging through my pantry, I discovered the humble ingredients that would soon become this soul-warming soup. As it simmered on the stove, filling my small space with its savory aroma, it felt like a warm embrace, a reminder that even the simplest ingredients, prepared with care, could offer profound comfort and sustenance. It’s a dish that speaks to resilience, warmth, and the enduring power of good, honest food.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-22 minutes
• Servings: 8
• Yields: 2 quarts
• Dietary Type: Vegetarian (can be made vegan by checking refried bean ingredients)

Ingredients

This recipe calls for a surprisingly short list of pantry staples, making it perfect for a quick and satisfying meal.

• 16 ounces spicy fat-free refried beans
• 15 ¼ ounces whole kernel corn, drained
• 15 ounces black beans, rinsed and drained
• 14 ½ ounces chicken broth
• 14 ½ ounces stewed tomatoes, cut up
• ½ cup water
• 4 ounces green chilies, chopped
• ¼ cup salsa
• Tortilla chips, for serving

Equipment Needed

This soup is wonderfully straightforward, requiring minimal equipment.

• A large saucepan or pot
• A spoon for stirring

Instructions

Bringing this flavorful soup together is incredibly simple, perfect for even the busiest weeknights.

1. In a large saucepan, combine the spicy fat-free refried beans, whole kernel corn, black beans, chicken broth, stewed tomatoes, water, green chilies, and salsa.
2. Stir all the ingredients together until well combined.
3. Place the saucepan over medium-high heat and bring the mixture to a boil.
4. Once boiling, reduce the heat to low.
5. Allow the soup to simmer uncovered for 8 to 10 minutes, stirring occasionally, until it is heated through and the flavors have melded beautifully.
6. Serve the hot soup immediately with a generous portion of tortilla chips.

Expert Tips & Tricks

While this recipe is wonderfully straightforward, a few chef-inspired touches can elevate it further.

• Bean Consistency: If you prefer a smoother soup, you can lightly mash some of the refried beans against the side of the pot with your spoon as it simmers. This will also help to thicken the soup naturally.
• Broth Boost: For an even richer flavor profile, consider using a good quality homemade chicken broth or a vegetable broth if you’re aiming for a vegetarian or vegan version.
• Spice Level: The “spicy” in the refried beans and the addition of green chilies and salsa provide a pleasant warmth. If you prefer more heat, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the pot during the simmering process.
• Creaminess Factor: For a touch of creaminess without dairy, you could stir in a tablespoon or two of sour cream or a dollop of plain Greek yogurt just before serving, but be mindful of the dietary type if you’re serving guests with specific needs.
• Garnish Power: While tortilla chips are the classic accompaniment, consider adding a sprinkle of fresh chopped cilantro, a squeeze of lime juice, or a few crumbles of cotija cheese (if not aiming for vegan) for added freshness and visual appeal.

Serving & Storage Suggestions

This soup is best served piping hot, with plenty of texture from the hearty beans and corn. Ladle generous portions into bowls and offer a mound of crispy tortilla chips on the side for dipping and scooping. The chips not only add a delightful crunch but also help to absorb the flavorful broth.

Leftovers of this refried bean soup can be stored in an airtight container in the refrigerator for up to 3 to 4 days. It reheats beautifully. To reheat, simply place the soup in a saucepan over medium heat and stir until warmed through. You may need to add a splash of water or broth if the soup has thickened too much during storage. This soup also freezes well; let it cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	127.3 kcal
Calories from Fat		11 g
Total Fat		9%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	527.5 mg	21%
Total Carbohydrate	25.1 g	8%
Dietary Fiber	5.4 g	21%
Sugars	4.9 g	19%
Protein	6.9 g	13%

Note: Nutritional values are approximate and can vary based on specific ingredient brands and preparation methods.

Variations & Substitutions

This recipe is a fantastic canvas for personalization.

• Bean Power: While the recipe calls for spicy fat-free refried beans, feel free to experiment with regular refried beans, or even homemade refried pinto or black beans for a more authentic taste. If you use non-fat refried beans, you might find the soup a bit thinner, and a little extra simmering time can help thicken it.
• Broth Bonanza: For a vegetarian or vegan option, swap the chicken broth for a good quality vegetable broth. You can also use a low-sodium version of either broth to better control the saltiness.
• Tomato Twist: If you don’t have stewed tomatoes, you can use diced tomatoes and perhaps add a pinch of sugar to counteract any acidity.
• Heat Seekers: If you find the green chilies aren’t enough, consider adding a can of diced jalapeños or even a pinch of chipotle powder for a smoky heat.
• Corn Cousins: While whole kernel corn adds a lovely sweetness and texture, fire-roasted corn can introduce a delightful smoky depth.

FAQs

Q: Can I make this soup vegan?
A: Absolutely! Ensure your refried beans are made without lard and use vegetable broth instead of chicken broth.

Q: How can I thicken the soup if it’s too thin?
A: Simmer the soup uncovered for a few extra minutes to allow some of the liquid to evaporate, or mash a portion of the beans against the side of the pot.

Q: Can I use fresh tomatoes instead of stewed tomatoes?
A: Yes, you can substitute diced fresh tomatoes. You might want to cook them down a little longer to soften them.

Q: What kind of salsa works best?
A: Any medium-heat salsa will work well. Mild will offer less spice, while hot will kick it up a notch.

Q: Can I add other vegetables to this soup?
A: While this recipe is designed for simplicity, you could add sautéed onions, bell peppers, or even some diced zucchini during the simmering stage.

Final Thoughts

This Refried Bean Soup is more than just a recipe; it’s an invitation to slow down, savor simple flavors, and connect with the comforting traditions of home-style cooking. It’s the perfect dish for a weeknight meal when time is short but you crave something deeply satisfying. Serve it with a dollop of sour cream, a sprinkle of shredded cheese, or even some crushed tortilla chips for added crunch. For a more complete meal, pair it with a simple side salad or some warm cornbread. I encourage you to give this recipe a try, and I’d love to hear about your own variations and what you served alongside this delightful bowl of warmth. Happy cooking!