Canned beans and tomatoes make this tasty soup so quick and easy to prepare.
Refried Bean Soup
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.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
You might also like...
Tofu Banana Pudding
Tofu Banana Pudding
Only 4 ingredients and 15 minutes for this sweet and creamy treat.
Prepare:
15 minutes
Makes:
3 ½ Cups
Stovetop Kamut
Stovetop Kamut
This nutrient-rich grain has a rich, nutty flavor with a chewy, firm texture.
Prepare:
8 hours
Cook:
60 minutes
Makes:
2 ½ to 3 cups
Rice with Black Beans and Sausage
Rice with Black Beans and Sausage
A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Savory Yogurt Spread
Savory Yogurt Spread
A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Skillet Granola
Skillet Granola
This simple granola recipe combines oats, chewy raisins, crunchy seeds and a touch of sweet honey.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 cups
Easy Cheesy Enchiladas
Easy Cheesy Enchiladas
Try this simple comfort meal that is quick and easy to make.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Comments
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!
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 😊
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.