Skip to main content

Burrito Soup

A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.
Bowls of Burrito Soup served with tortillas.
Prep time: 5 minutes
Cook time: 45 minutes
Makes: 10 Cups
Nutrition Facts: View label

Ingredients

1 onion, chopped
2 zucchini, chopped
1 Tablespoon vegetable oil
1 can (15.5 ounces) refried beans
1 can (28 ounces) diced tomatoes with juice
1 can (28 ounces) crushed tomatoes with juice
2 cans (15.5 ounces) corn, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
2 Tablespoons taco seasoning

Directions

  1. Wash hands with soap and water.
  2. In a skillet over medium heat, sauté onion and zucchini in oil until soft.
  3. Add refried beans and stir to break up beans.
  4. Add tomatoes, corn, black beans and taco seasoning.
  5. Simmer over medium heat for about 30 minutes, stirring every once in a while.
  6. Refrigerate leftovers within 2 hours.

Notes

  • The more vegetables you add, the more nutrients! Try adding some of your favorites.
  • Freeze leftovers for another meal.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Comments

This recipe was a hit at St. Vincent de Paul when sampled! The recipe was followed exactly as written. Yum! 

I tried a variation of this recipe tonight. I had leftover ground taco meat from last night and 3/4 of a can of refried beans and was looking for a way to repurpose it. I found this recipe and used it as a template. I sauteed onion with cilantro in olive oil, then added the refried beans, a can of diced tomatoes, and a can of black beans. I also added about a cup of beef broth. I didn't have to season it because the taco meat was already pretty heavily seasoned. It turned out great and was a nice way to refresh leftovers and use things up! I added shredded cheese to the top of mine and my hubby had it plain. I've never put refried beans in soup before - I thought it turned out great and added a nice thickness to the soup. 

Do you drain any of the cans used in this recipe?

Thanks so much for your question! This recipe has now been edited to be more clear. We hope you are able to give it a try and to leave a comment for everyone.

We used frozen corn and the Food Hero Taco Seasoning recipe. Really tasty and super fast!

You might also like...

Recipes A to Z (without photos)

Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Southern Seasoning
Image of Southern Spice Mix

Southern Seasoning

This spicy seasoning mix combines flavors to create savory meals with heat. Good with soups, stews and vegetables or use as a dry rub for meat, fish and poultry.
Prepare:
5 minutes
Makes:
about 1/2 cup
Chicken and Greens Soup
Image of Chicken and Greens Soup

Chicken and Greens Soup

A warming blend of African Heritage spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
6 cups
Chicken Creole
Recipe Image

Chicken Creole

Quick and easy recipe that is full of flavor and ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
10 cups
Crispy Parmesan Baked Fish
Photo of Crispy Parmesan Baked Fish

Crispy Parmesan Baked Fish

Light and healthy battered white fish with parmesan and herbs. This a great recipe to add more fish to your meals.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Cornbread
Image of Cornbread

Cornbread

Enjoy this tasty bread made with pantry ingredients and ready in half an hour. Cornbread is the perfect addition to any beans, soup or stew.
Prepare:
10 minutes
Cook:
20 to 25 minutes
Makes:
12 pieces
Was this page helpful to you?