Refried Bean Soup

Name: Refried Bean Soup
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 10 cups
Ingredients: 1 Tablespoon vegetable oil1 cup finely chopped onion (1 medium onion)1 clove garlic; minced or ¼ teaspoon garlic powder1 can (28 ounces) crushed or chopped tomatoes with juice1 large can (30 ounces) fat-free refried beans2 cans (14.5 ounces each) low-sodium broth (see Notes)

Canned beans and tomatoes make this tasty soup so quick and easy to prepare.

Prep time: 15 minutes
Cook time: 30 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

1 cup finely chopped onion (1 medium onion)

1 clove garlic, minced or ¼ teaspoon garlic powder

1 can (28 ounces) crushed or chopped tomatoes with juice

1 large can (30 ounces) fat-free refried beans

2 cans (14.5 ounces each) low-sodium broth (see Notes)

Directions

Wash hands with soap and water.
Heat oil in a large soup pot on medium heat. Add onion and garlic. Cook and stir until soft.
Add tomatoes and bring to a boil for 5 minutes.
Reduce heat to low. Add beans and broth. Stir and simmer for 15 minutes.
Refrigerate leftovers within 2 hours.

Notes

Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Try adding cilantro on top for more flavor.
No canned refried beans? Make your own by mashing or blending 2 cans (15 ounces each) of canned beans or 3 ½ cups cooked beans with ½ to ¾ cup water or broth, 1 teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon salt.

Comments

Submitted by russeste on Wed, 01/24/2024 - 15:49

I made this easy soup for our family dinner the other night and it was so good. I added garlic powder and topped it with avocado just before serving. It also makes a great leftover and I had it the next day for a quick and tasty lunch. It is now a go-to favorite meal that my family loves!

Submitted by kokeshc on Wed, 05/05/2021 - 18:10

Super yummy and easy! I used chicken bouillon and had to sub the crushed tomato for diced. Delicious, but probably not as thick. I added double the amount of garlic and a few dashes of chili powder for extra flavor 😊

Submitted by shara anslow on Tue, 05/12/2020 - 11:01

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!!!

Submitted by zamoraem on Fri, 01/24/2020 - 14:00

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.

Submitted by tierrabonita on Mon, 05/06/2013 - 03:14

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!

Submitted by Edamame on Tue, 03/26/2013 - 15:49

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

Submitted by Claudia on Thu, 11/01/2012 - 14:43

Wonderful and delicious.

Submitted by anywhoohb on Fri, 06/01/2012 - 20:01

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.