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Refried Bean Soup

Recipe Notes

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.

Tasty toppings include chopped veggies such as onion and cabbage, grated cheese, corn tortilla strips and plain yogurt.

Ingredients

1 Tablespoon
oil
1 cup
onion, finely chopped (1 medium onion)
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)

Directions

  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.

Notes

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.

Tasty toppings include chopped veggies such as onion and cabbage, grated cheese, corn tortilla strips and plain yogurt.

Photo of Refried Bean Soup
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 10 cups
Nutrition Facts: View Label
Last updated: 06/24/20

6 Comments for "Refried Bean Soup "

Super easy and really satisfying! We like to add a can of mild green chilis to the soup then top it with chopped cabbage. Cheese quesadillas are so good for dipping in the soup too!!!

I made this recipe to sample for a food pantry night and everyone who tried it said they liked it! I added spicy refried beans and that really added a nice kick to it. I also added some cumin and black pepper and it was very tasty! Definitely would make this again.

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

Adding to this....my kiddos love to have this as a "dip" for the Food Hero potato nachos!

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.