Refried Bean Soup
Elevate classic comfort food with this hearty Refried Bean Soup, a rich and flavorful dish perfect for weeknight dinners or cozy gatherings. Packed with the robust taste of refried beans, aromatic garlic, and a medley of warming spices like cumin and chili powder, this soup combines creamy texture with delightful hints of heat from optional green chilies. Diced tomatoes add brightness, while vegetable broth keeps it light yet satisfying. Ready in just 30 minutes, this easy-to-make recipe is customizable—blend to your preferred consistency and finish with fresh cilantro, sour cream, shredded cheddar, and crunchy tortilla chips for a restaurant-quality touch. Ideal for vegetarian meal prep, this one-pot wonder is a crowd-pleaser that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cups Canned refried beans
- 4 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes (with juice)
- 1 4-ounce can Canned green chilies (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.5 cup Sour cream (optional, for topping)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, and chili powder. Cook for 1-2 minutes until fragrant.
Add the refried beans, vegetable broth, diced tomatoes (with their juices), and green chilies (if using) into the pot. Stir to combine well.
Season the soup with salt and black pepper, adjusting to taste.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, stirring occasionally.
Using an immersion blender, blend the soup slightly to achieve your desired consistency. For a chunkier soup, blend only a portion; for a smooth soup, blend completely.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro. Optionally, top with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and serve with tortilla chips on the side.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5680 mg | 247% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 33.6 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1055 mg | 81% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4868 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
