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Makes: 10 cups
Prep time: 15 minutes
Cooking time: 30 minutes
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Refried Bean Soup
Photo of Refried Bean Soup
Prep time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes


1 Tablespoon
vegetable 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)


  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.

Serving Size: 
1 cup
Nutritional Label: 
Photo of Nutrition Facts of Refried Bean Soup
  • fruit salad
  • whole wheat roll
  • a glass of low-fat milk

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