Southwestern Bean Soup


My daughter gave me this hearty soup recipe, and I'm glad she did - it's become a family favorite. You can't beat it on a cold winter day!

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 4 bacon strips

  • ¾ cup chopped onion

  • ¾ cup chopped celery

  • teaspoon garlic powder

  • 1 (16 ounce) can refried beans

  • ¼ cup picante sauce or salsa

  • 1 (14.5 ounce) can chicken broth

  • 1 tablespoon chopped fresh parsley

  • 1 dash Hot pepper sauce

  • 1 cup Shredded Cheddar cheese

  • 1 (7-1/2 ounce) bag Tortilla chips


  1. In a medium saucepan, cook bacon until crisp; remove to paper towel to drain. Crumble and set aside. In the drippings, saute the onion and celery; sprinkle with the garlic powder. Cover and simmer for 10 minutes or until vegetables are tender. Add beans, picante sauce, broth, parsley and bacon; bring to a boil. Reduce heat and simmer, uncovered, for 5-10 minutes. Season to taste with hot pepper sauce if desired. Ladle into bowls and top with cheese. Serve with tortilla chips.