Refried Bean Soup

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Bowl with Spoon

Prep time:
15 MIN

Kitchen Timer

Cook time:
30 MIN

Silouette of 2 people

10 Servings


Serving Size:
1 cup


  • 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)


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.


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.