For those of you who don’t know…refried bean soup is a thing. It’s a very good thing. It’s creamy, cheesy, tangy, and pairs perfect with a nice crispy edged quesadilla.
Wifey to the Rescue
My wife found a very basic refried bean soup recipe on Pinterest (go figure) that we tried a month or two ago. Before that, cheddar cheese quesadillas were a regular quick lunch in our house. They’re tasty, however, they always seem to leave you wanted more unless you dressed them up. One day, with a surprise, my wife presented me and the kids with the refried bean soup that she found. We all fell in love. What a perfect complement to the quesadilla. In fact, when I eat refried bean soup with a quesadilla, I only pick up the spoon for the last couple bites in the bowl…….well and the second bowl too.
The original recipe we found was basically just salsa and refried beans. Yummy, but a little plain. I appreciated the simplicity, but with just a couple little additions, this soup really shines.
Speaking of the salsa, this soup made me fall in love with green salsa. It just has a tang and acidity that normal (red) salsa lacks. It’s made me want to try more green salsas and figure out how to make my own. If anyone has any suggestions for recipes or their own, holla at ya boy.
Keep it Simple
I still wanted to keep the simplicity with this recipe, so I didn’t go crazy with adding a bunch of times consuming steps. Dice up a couple veggies, saute them for a few minutes, and then add your soupy stuff. Boom, done. I threw in some corn because, well I love corn. Plus, it lent a nice crunch and sweetness to offset the acidity of the green salsa.
I’m not sure how red salsa would do with this one, but I think it would be worth a try. Honestly, you could do a lot of things with this soup. If you’re really looking for protein, you could throw in some shredded chicken or ground beef. Or heck, you’re feeling really beany, you could add some black beans to give you some color and to give you a bit more chew. Either way, be sure to have some extra cheese, sour cream, fresh onions and DEFINITELY some hot sauce. I’m a big fan of garnishes and these are some of my favorites with this refried bean soup.
In my pictures, you see me use the white bowls and plates almost exclusively. These are about the only dishes we use in my house, plus I love the look. It’s simple, and keeps the food in the forefront. They are made by Corelle who claims they are shatter proof. We have beaten the heck out of them with no signs of cracking or chipping. This is the kind of set that we have, but ours has 4 of each dish. Grab a set here: Corelle Livingware
Have fun with it and let me know of any amazing creations you come up with!
- ¼ cup diced onions plus more for garnish
- ¼ cup diced bell pepper
- 1 clove garlic, minced
- 1 cup green salsa
- 1 14oz can refried beans
- ¼-1/2 cup water
- 1 cup corn (canned,frozen or fresh)
- ¼ cup shredded cheddar plus more for garnish
- salt and pepper
- Heat 1 tbsp of oil in a medium sauce pan over medium-high heat. Add onions and bell pepper and saute for 3-4 minutes or until softened.
- Add garlic and saute another 30 seconds.
- Pour in salsa and stir to combine.
- Add the can of refried beans and stir very well to combine. Add water and corn, stir, then bring mixture to simmer.
- Add 1/4 cup of cheese and stir.
- Allow mixture to simmer 5-10 minutes and serve!!! Garnish with sour cream, fresh onions, more cheese and hot sauce. Pairs well quesadillas and/or tortilla chips.