Refried Bean Soup

Prep time: 15 minutes
Cooking time: 30 minutes
Yield: 10 servings
Serving Size 1 cup
Nutrition Facts: View Label


1 tablespoon
vegetable oil
1 cup
onion, finely chopped
1 clove
garlic, minced or 1/8 teaspoon garlic powder
1 large can (28 ounces) crushed tomatoes
1 large can (30 ounces) fat-free refried beans
2 cans
(14.5 ounces each) low-sodium chicken broth


  1. Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
  2. Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
  3. Add beans and chicken broth. Simmer for 15 minutes.
  4. Serve immediately.
  5. Refrigerate leftovers within 2 hours.
Last updated: 01/14/15

4 Comments for "Refried Bean Soup "

I really liked this recipe, as did the other people I had to dinner.  We put corn tortilla strips on top, and a sprinkle of chedder cheese for flavor.  It was really good!  I also added chili powder, cumin, and a sprinkle or two of salt - but I used homemade salt free broth.  It was fine as it was, but we wanted a little more flavor - thus the extra seasoning.

Wonderful and delicious.

This soup didn't sound very good from the recipe, but it was! We were pleasantly surprised!

Wow! What a quick and super yummy recipe! Everyone loved it! Did add cumin and hot sauce.

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