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Creamy Pinto Bean Soup

Brazilian inspired, garlic and pinto bean soup. Garnish with diced grilled steak and lemon-herb olive oil.

Prep- 30 min. Cook- 20 min. Yield: 64, half-cup servings
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Creamy Pinto Bean Soup


2  pch Santiago® Smart Servings® Vegetarian Refried Beans with Whole Beans
2  gal Water
1/4  cup Chili powder
2  Tbsp Mexican oregano, dried
2  qt Whole wheat Ditalini pasta, cooked
2  qt Pico de gallo, prepared
1  qt Corn kernels, frozen
1/4  cup Hot pepper sauce
  Cilantro, lime and sour cream as needed


  1. Bring water, chili powder and oregano to a boil in a 5-gallon stockpot.
  2. Add Santiago® Smart Servings™ Refried Beans and reduce to a simmer. Cook, stirring occasionally, until soup has thickened, about 15 min.
  3. Add cooked pasta, pico de gallo, corn and pepper sauce and cook, stirring occasionally until beans are fully hydrated and vegetables are fully cooked, about 5 min.
  4. Serve garnished with chopped cilantro, lime wedges and sour cream*
  5. *Note: Soup will thicken as it cools. Add hot water to thin.

Nutritional Information Per Serving

Calories - 160 Protein - 7 g SatFat - 0 g
Fat - 1 g Carbs - 31 g Fiber - 6 g
Sodium - 465 mg Potassium - 262 mg
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