refried bean soup recipe

Written ByJenny Smyth Posted on
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The Best refried bean soup recipe

I’ve been making refried bean soup for years, and it’s always a hit with my family. The dish originated in Mexico, where it’s a staple in many households.

The rich, velvety texture and deep flavor of the soup make it a perfect comfort food on a chilly day. The key to making a great refried bean soup is to use high-quality ingredients, including dried pinto beans that have been soaked overnight and then cooked until they’re tender.

I like to add some diced onions, garlic, and jalapenos to give the soup a bit of heat. A sprinkle of shredded cheese and a dollop of sour cream on top make it feel like a special treat.

My kids love helping me make this recipe because they can get involved with mashing the beans with a fork or stirring in the spices. It’s a fun and interactive meal that we all look forward to.

One of the best things about refried bean soup is how versatile it is – you can serve it as a main course, or use it as a side dish for tacos or grilled meats. I also appreciate how healthy this recipe is, with its high fiber content from the beans and plenty of vitamins from the vegetables.

My family loves when I make this soup because it’s so satisfying and filling – we often have leftovers for days after serving.

Refried Bean Soup

4.9 from 635 votes

A hearty and flavorful soup made with refried beans, vegetables, and spices. This easy one-pot meal is perfect for a quick and satisfying lunch or dinner.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can refried beans
1 (14.5-ounce) can diced tomatoes, undrained
2 cups vegetable broth
1 cup corn kernels (fresh or frozen)
Salt and black pepper to taste

For Garnish (optional)

1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic, ground cumin, and chili powder to the pot.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Stir in the refried beans, undrained diced tomatoes, and vegetable broth.
6Bring the soup to a simmer over medium-high heat, then reduce heat to low.
7Add the corn kernels and continue to simmer for 10 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
8Season the soup with salt and black pepper to taste.
9Ladle into bowls and garnish with shredded cheese, sour cream, and fresh cilantro if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 780mg🌾Total Carbs: 48g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a spicier soup, add a minced jalapeno pepper along with the onion. You can also use chicken broth instead of vegetable broth.

Watch Video Of How Refried Bean Soup Works

I always feel confident serving refried bean soup at family gatherings or when we have company over. It’s easy to reheat and serves well as both a main course or side dish.

One of my favorite things about this recipe is how well it freezes – simply portion out individual servings into containers, label them with the date, and store them in the freezer for up to 3 months. When you’re ready to eat it again, simply thaw overnight in the fridge or reheat from frozen on low heat.

❓ Frequently Asked Questions About Refried Bean Soup

Q: What type of beans should I use for refried bean soup?

A: You can use either pinto or black beans for this recipe – both will give you a delicious result. If you prefer a stronger flavor, you can use dried beans instead of canned ones.

Q: How do I soak dried beans overnight?

A: Simply place the beans in a large bowl or pot, cover them with water, and let them sit at room temperature for at least 8 hours or overnight. Drain and rinse them before cooking.

Q: Can I make refried bean soup in a slow cooker?

A: Yes, you can cook the beans and vegetables in a slow cooker on low for 6-8 hours, then mash the beans with a fork or potato masher once they’re tender.

Q: What if I don’t have an immersion blender to puree the soup?

A: You can transfer the cooked beans and liquid to a blender or food processor to puree them until smooth, then return them to the pot or slow cooker to heat through.

Q: Can I add other ingredients to refried bean soup?

A: Feel free to add diced ham, cooked chicken, or roasted vegetables to give your soup more substance and flavor.

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