Refried Bean Soup

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


1 Tablespoon
vegetable oil
1 cup
onion, finely chopped
1 clove
garlic, minced or 1/4 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 vegetable broth (see notes)


  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 vegetable broth. Simmer for 15 minutes.
  4. Serve immediately.
  5. Refrigerate leftovers within 2 hours.


Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

Last updated: 11/10/15

4 Comments for "Refried Bean Soup "

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

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

Wonderful and delicious.

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.

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account