Smoky Refried Bean Soup
Warm up with a hearty and flavorful bowl of Smoky Refried Bean Soup, a quick and satisfying meal packed with bold, smoky spices and wholesome ingredients. This one-pot wonder combines the creamy richness of refried beans with the tangy depth of fire-roasted tomatoes, earthy black beans, and sweet bursts of corn. Infused with smoked paprika, chipotle chili powder, and a hint of lime, this soup boasts layers of irresistible flavor perfect for cozy nights. Ready in just 40 minutes, it’s an easy weeknight dinner that’s naturally gluten-free and customizable with garnishes like fresh cilantro, avocado slices, and crunchy tortilla chips. Whether you're looking for a comforting vegan option or a crowd-pleasing dish, this smoky bean soup delivers both nutrition and decadence in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons chipotle chili powder
- 4 cups vegetable broth
- 16 ounces refried beans (canned or homemade)
- 15 ounces fire-roasted diced tomatoes (canned)
- 15 ounces black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 avocado slices (optional, for garnish)
- 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 5-7 minutes, until softened and translucent.
Stir in the minced garlic, smoked paprika, ground cumin, and chipotle chili powder. Cook for 1 minute, stirring frequently, until fragrant.
Pour in the vegetable broth and stir to combine.
Add the refried beans, fire-roasted diced tomatoes (with their juices), black beans, and corn kernels. Stir well to combine all the ingredients.
Bring the soup to a simmer over medium heat, then reduce the heat to low. Cover and let it cook for 15 minutes, stirring occasionally.
Remove the pot from heat and stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the soup hot, garnished with chopped cilantro, avocado slices, and a side of tortilla chips if desired.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8084 mg | 351% | |
| Total Carbohydrate | 358.5 g | 130% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 50.8 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6035 mg | 128% | |
*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.
