Refried Bean Soup

Prep time: 15 minutes
Cooking time: 30 minutes
Yield: 10 servings
Serving Size 1 cup
Nutrition Facts: View Label
Make it a Meal: 
    • fruit salad
    • whole wheat roll
    • a glass of low-fat milk


    1 tablespoon
    vegetable oil
    1 cup
    onion, finely chopped
    1 clove
    garlic, minced
    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: 02/20/14

    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.

    Average: 4.5 (2 votes)

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