Name: 20-minute Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 16 ounce can of refried beans; 15.25 ounce can of whole kernel corn (drained); 15 ounce can of black beans (drained); ¼ cup salsa; 10 ounce can of Ro-tel diced tomatoes and green chilies; 4 ounce can of chopped green chiles; 16 ounces chicken broth

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Warm up with a hearty 20-minute Bean Soup—a quick and easy recipe perfect for busy weeknights. This fiber-rich soup combines seven simple ingredients for a meal that will feed the whole family.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Preparation Level: Beginner +

What You’ll Love

Texture: The soup is hearty, with soft beans, tender vegetables, and a brothy consistency.
Taste: The soup has a slightly sweet and hearty flavor from the beans and a little bit of spice from the salsa.
Ease: This recipe is incredibly easy, requiring just 20 minutes, basic ingredients, and super quick prep.
Tips: Use canned beans to save time and top with some sour cream, fresh cilantro, tortilla chips, or croutons.

Bean soup in a white bowl. There is a spoon in the bowl.

Ingredients

Refried beans
Whole kernel corn
Black beans
Ro-tel diced tomatoes and green chilies
Chopped green chiles
Salsa
Chicken broth

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Refried beans and canned corn in a saucepan.

Grab a medium-sized saucepan and add the refried beans. Next, drain the juice from the canned whole-kernel corn and black beans and add to the pan. Add the Ro-tel, green chiles, salsa, and chicken broth and stir to combine. Bring to a boil, then return the soup to simmer for 10 minutes. Serve!

Two bean soups on a cutting board. There is some sour cream and salsa next to the soups.

What To Serve With The Soup

Homemade tortilla chips from Gimme Some Oven
Sour Cream
Fresh cilantro
Homemade dinner rolls
Moist Jiffy Cornbread
Croutons

Storage and Reheating Instructions

Store any leftover bean soup in an airtight container in the refrigerator. To reheat, add the soup to a saucepan and cook on medium heat until hot.

More Delicious Soup Recipes

Bean soup on a cutting board next to another bowl of the soup.

20-minute Bean Soup

5 from 2 votes

Warm up with a hearty 20-minute Bean Soup—a quick and easy recipe perfect for busy weeknights. This fiber-rich soup combines seven simple ingredients for a meal that will feed the whole family.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Dishes

Cuisine American

Servings

Calories 434 kcal

Ingredients

16 ounce can of refried beans
15.25 ounce can of whole kernel corn drained
15 ounce can of black beans drained
¼ cup salsa
10 ounce can of Ro-tel diced tomatoes and green chilies
4 ounce can of chopped green chiles
16 ounces chicken broth

Instructions

Add the refried beans to a medium-sized saucepan over high heat.
Drain the corn and black beans and add to the pan.
Next, add the Ro-tel, green chiles, salsa, and chicken broth and mix to combine.
Bring to a boil and return the temperature to a simmer. Simmer for 10 minutes and serve.

Video

Notes

Nutrition is approximate.

Nutrition

Serving: 1Calories: 434kcalCarbohydrates: 76gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 1968mgPotassium: 974mgFiber: 21gSugar: 8gVitamin A: 399IUVitamin C: 25mgCalcium: 146mgIron: 6mg

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6 Comments

HEY JULIE THE BEAN SOUP WAS AWESOME. ME AND THE BOYS LOVED IT. NEVER TRIED REFRIED BEANS IN THE SOUP, MADE IT SOMEWHAT DIFFERENT BUT DELICIOUS. THANKS JULIE