Go Back

Refried Bean and Salsa Soup

Author Molly Patrick of Clean Food Dirty Girl


  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne powder omit if you don’t like spicy
  • 1/2 teaspoon salt
  • 5 turns black pepper
  • 1/2 cup red onion diced (65g)
  • 2 garlic cloves minced
  • 1 cup frozen corn 140g
  • 2 medium-large tomatoes diced (about 2 cups / 400g)
  • 1 jalapeno diced (discard seeds)
  • 1 green bell pepper seeds taken out and diced
  • 1 tablespoon lime juice
  • 1 cup Refried Beans (link to recipe below) 220g
  • 1 cup water 235ml


  1. Place the cumin, oregano, chili powder, cayenne, salt and black pepper into a small bowl and set aside for now. Prep and measure out the rest of the ingredients. This will make it super easy to throw together.
  2. Heat a large pot over medium heat for two minutes and then add the onion and cook for about 5 minutes, adding a splash of water to the pot when they start to stick or look dry.
  3. Add the garlic, corn, tomatoes, jalapeno, green bell pepper, lime juice and the spice mix that you made earlier, and cook for about 5 minutes, stirring occasionally.
  4. Add the beans and stir until they are all mixed up with the veggies. Add the water and stir again.
  5. Turn down the heat to low, place a lid on the pot and gently simmer for 10 minutes, stirring occasionally.