Refried Bean Soup - Maine SNAP-Ed
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Healthy Recipes

Refried Bean Soup

bowl of refried bean soup

Prep time:
15 min

Cook time:
30 min

Yield:
10 Servings

Serving Size:
1 Cup

Ingredients

1 tablespoon vegetable oil
1 cup onion, finely chopped
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)

Directions

  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. Refrigerate leftovers within 2 hours.

Notes

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.

Ingredients

1 tablespoon vegetable oil
1 cup onion, finely chopped
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)

Directions

Heat oil in a large soup pot. Add onion and garlic and sauté until soft.

Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.

Add beans and vegetable broth. Simmer for 15 minutes.

Serve immediately. Refrigerate leftovers within 2 hours.

Notes

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.

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