Photo: James Baigrie
Prep Time
10 Mins
Other Time
20 Mins
Makes 4 servings

How to Make It

Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).

Fake It, Don't Make It

Ratings & Reviews

CGroos's Review

January 25, 2014
I was almost embarrassed because this is SOOO easy! Stock the pantry with ingredients (used jarred Green Mountain Salsa) and this is a go to dinner when no time to go to grocery. Served this with a green salad and cornbread. My husband and children loved it! Only adjustment I made, was to use the immersion blender to thicken soup up. Topped with chopped purple onion and fresh parsley. My son topped his with mozzarella and daughter put a dollop of sour cream on hers.

KLatham's Review

November 28, 2012
This is a super fast/easy and hearty soup. Surprisingly low in calories especially if you use fat free black beans. I add avocado chunks and "tamed" jalapenos (by Merzetti) along with the sour cream and cilantro as garnish and serve with tostada chips. I also substitute fresh pico de gallo from grocery store for the salsa.

pamsy10's Review

October 25, 2011
I added smoked chicken, a can of diced tomatoes, garlic, and cumin...yum, yum.

RobinKnutson923's Review

February 04, 2011
Amazeballs! I added 1/2 cup of espresso and a dash of cinnamon to make it an Espresso Black Bean soup ... very easy to make vegan too. It's really filling!

lessuvme's Review

August 05, 2009
Quick and EXCELLENT! I sometimes use pintos and always add cumin to make it taste more Tex Mex. To make it healthier, rinse the beans first, reducing sodium. I also often blend my own beans rather than buy refried to cut back on salt. My family loves it! Am also trying to add corn and reduce beans to see if is just as good.