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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.
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
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
To a pot, add both cans of beans.
Add the salsa.
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.
Heat over medium heat, stirring most of the time to keep things from burning on the bottom of the pot.
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.
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.
You’ll need a soup pot and ladle for this recipe. Click the images below to find them on Amazon. (Affiliate links).
More Healthy Soup Recipes
Refried Bean Soup Recipe Card
Refried Bean Soup
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- 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)
- To a pot, add both cans of beans.
- Add the salsa.
- 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.
- Heat over medium heat, stirring most of the time to keep things from burning on the bottom of the pot.
- Serve with your favorite garnish.