Refried Bean Soup Recipe

This easy refried bean soup is perfect for a last-minute meal!

This is one of those quick and easy soups that comes together in minutes, fills you up, and is loaded with flavor. You can make this in a pot or a slow cooker, and it’s sure to please the whole family.

Side view of a decorative bowl filled with Refried Bean Soup, garnished with plain yogurt and fresh cilantro. A spoon rests to the right of the bowl.

I actually came up with this recipe while I was creating a recipe for my cookbook. I accidentally added too much water to the beans and ended up with soup instead of sauce for the casserole I was making. But it was a happy mistake, and one I’m sure you will appreciate on a busy weekday night when dinner has to be on the table in under 20 minutes.

The truth is, I have a lot of nights like that, so I’ll be making this again for Mini Chef. It doesn’t exactly fit in with my Paleo menu plan, but I did take a taste and honestly reconsidered not having beans in my diet. But for now, I’ll let Mini Chef enjoy this one, and I know you will too.

Pinto beans boiled are practically fat free, with just .4 g in 130 g of beans.

LiveStrong
A front view of a bowl of refried bean soup garnished with plain yogurt and fresh cilantro.

Recipe Variations

If you wish to add to this simple soup, here are some extras I’ve tried over the years that I’ve enjoyed.

  • Frozen corn – Just heat it up as you heat the sauce.
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Chili powder

About The Ingredients

Refried beans – You can purchase these or make your own. If you buy them, make sure beans are the only thing on the ingredient list.

Water – you can adjust this to make your soup thicker or thinner as you like.

Jar of your favorite salsa – no sugar added.

How To Make Refried Bean Soup

Canned refried beans in a pot.

To a pot, add both cans of beans.

Canned refried beans and salsa in a pot.

Add the salsa.

Adding water to refried beans and salsa in a pot.

Whisk together for a minute or two. If it’s too thick for your liking (depends on the salsa you use), add about half a can of water. I use the bean can and fill that halfway. But you can use as much water as you like. Just make sure to whisk well after each addition so you get a sense of the consistency before you add additional water.

Refried Bean Soup being whisked together in a pot.

Heat over medium heat, stirring most of the time to keep things from burning on the bottom of the pot.

Refried Bean Soup served in a small, decorative bowl, garnished with plain yogurt and fresh cilantro.

Serve with your favorite garnish.

How To Serve Refried Bean Soup

This is delicious with crushed tortilla chips or corn chips sprinkled over the top.

Recipe Variation

I did a Facebook Live video and made a much simpler version of this recipe using only three ingredients straight from the pantry. Check it out here!

*Note: In this case, the fat-free refried beans are naturally fat-free simply because they do not have lard or fats added. It doesn’t mean they are processed more. This is a rare exception. I get mine at Trader Joe’s. They are the ones with the blue label.

  • Add black beans to the soup for a heartier consistency. Pinto beans work too.
  • Instead of water, use chicken broth.
  • For an added depth of flavor, dissolve 1 cube bouillon in a half cup of water and add that to the soup.
  • Add chopped tomatoes once the soup is heated. Simply stir them in fresh.
  • Mix in some cheese. Cheddar cheese or Mexican blend are both delicious, as is a clove garlic or two. Especially if they are roasted first. You can use as many garlic cloves as you like.
  • When serving, sprinkled with some hot sauce and green onions.

Recipe Supplies

You’ll need a soup pot and ladle for this recipe. Click the images below to find them on Amazon. (Affiliate links).

Soup pot sold on Amazon. (Affiliate link)
Soup ladle sold on Amazon. (Affiliate link)

More Healthy Soup Recipes

Refried Bean Soup Recipe Card

Copyright Information For The Gracious Pantry
And overhead shot looking down into a small bowl of Refried Bean Soup.

Refried Bean Soup

A super easy, quick to make soup you can enjoy last minute any night!
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Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14 servings (3 1/2 quarts)
Calories: 48kcal

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

  • 30 oz. canned fat-free refried beans (or make your own)
  • ½ can water (you can adjust this to make your soup thicker or thinner as you like)
  • 12 oz. jar your favorite salsa (no sugar added)

Instructions

  • To a pot, add both cans of beans.
    Canned refried beans in a pot.
  • Add the salsa.
    Canned refried beans and salsa in a pot.
  • Whisk together for a minute or two. If it's too thick for your liking (depends on the salsa you use), add about half a can of water. I use the bean can and fill that halfway. But you can use as much water as you like. Just make sure to whisk well after each addition so you get a sense of the consistency before you add additional water.
    Adding water to refried beans and salsa in a pot.
  • Heat over medium heat, stirring most of the time to keep things from burning on the bottom of the pot.
    Refried Bean Soup being whisked together in a pot.
  • Serve with your favorite garnish.
    Refried Bean Soup served in a small, decorative bowl, garnished with plain yogurt and fresh cilantro.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 48kcal | Carbohydrates: 8g | Protein: 3g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 509mg | Potassium: 63mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg

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8 Comments

  1. after the soft boil, how long do we cook this for? also, the refried bean recipe… do we add the mashed beans into the water/oil mixture that we heated? and for how long?

    1. Mary – You just cook until it’s well heated through. Everything is already cooked, so you’re really just heating things up. I’d say about 5 minutes, 10 at the very most. If you make them yourself, you treat them just like the canned variety. Just measure it out and add it to the pot.

  2. This will definitely be on the dinner rotation this week! Our family likes soups – especially Southwestern types – and I love that this recipe is quick and easy. And healthy! It sounds like a happy accident indeed!

  3. I’m making this right now and I’m so excited. I loooooove refried beans, love as in I’ve eaten straight out of the can before. I plan on topping with some avacado. Yummy ๐Ÿ™‚