Vegan Refried Bean Soup Recipes

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FIESTA REFRIED BEAN SOUP



Fiesta Refried Bean Soup image

This hearty soup is great for those cold winter days or as a side for Mexican fare.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

4 strips bacon
¾ cup chopped onion
¾ cup chopped celery
1 (16 ounce) can refried beans
½ teaspoon dried oregano
¼ teaspoon chili powder
⅛ teaspoon garlic powder
1 (14.5 ounce) can Swanson® Chicken Broth
¼ cup prepared salsa, hot or mild
1 tablespoon chopped cilantro
½ cup Mexican cheese blend, shredded
4 ounces tortilla strips

Steps:

  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
  • Garnish with cilantro and cheese. Serve with tortilla strips.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g

REFRIED BEAN SOUP



Refried Bean Soup image

I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!

Provided by Engrossed

Categories     Black Beans

Time 15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) can fat free spicy refried beans
1 (15 1/4 ounce) can whole kernel corn, drained or 1 (15 1/4 ounce) can Mexican-style corn
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1 (14 1/2 ounce) can stewed tomatoes, cut up or 1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
1 (4 ounce) can diced green chilies (mild or hot)
1/4 cup salsa
ground cumin, to taste
shredded monterey jack cheese, to serve
chopped cilantro, to serve
tortilla chips, to serve

Steps:

  • In a large saucepan, combine everything up to the cumin.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
  • Serve with cheese, cilantro and tortilla chips if desired.

VEGAN REFRIED BEANS



Vegan Refried Beans image

Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.

Provided by Emma Maher

Categories     Side Dish     Beans and Peas

Time 15m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
1 onion, diced
1 (15 ounce) can pinto beans, drained
3 tablespoons tomato paste
chili powder to taste
1 cup vegetable broth

Steps:

  • Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 11.1 g, Protein 11 g, SaturatedFat 0.5 g, Sodium 142.5 mg, Sugar 3 g

SIMPLE VEGAN BEAN SOUP



Simple Vegan Bean Soup image

This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

Provided by Simple Vegan Blog

Categories     Main Dish

Time 30m

Yield 2

Number Of Ingredients 15

2 tbsp extra virgin olive oil
1/2 chopped fresh red chili pepper
2 sliced cloves of garlic
1/2 chopped onion
1/2 chopped red bell pepper
1/2 chopped green bell pepper
1 chopped carrot
1 handful of fresh cilantro, chopped
1 1/2 cups water
15 oz canned or cooked kidney beans (400 g)
1/2 cup frozen corn kernels (80 g)
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp sweet paprika
1 tsp ground cumin

Steps:

  • Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
  • Add the fresh cilantro and cook for one to two minutes more.
  • Add the rest of the ingredients and cook for about 10 to 15 minutes.
  • Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.

Nutrition Facts : ServingSize 1/2 of the recipe, Calories 401 calories, Sugar 10,6 g, Sodium 1144,8mg, Fat 15,9 g, SaturatedFat 2,3 g, Carbohydrate 52,2 g, Fiber 13,3 g, Protein 14,3 g

PINTO BEAN SOUP



Pinto Bean Soup image

This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!

Provided by Michaela Vais

Categories     Side     Soup

Time 45m

Number Of Ingredients 14

1 tbsp olive oil
1 medium onion (diced)
1 (14 oz) can fire-roasted tomatoes ((see notes))
3 garlic cloves (minced)
2 small carrots (peeled and diced)
1 medium potato (peeled and diced )
1 tsp oregano (dried)
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes (to taste)
2 bay leaves ((optional))
2 cups vegetable broth
2 (14 oz) cans pinto beans (drained and rinsed (see notes))
Salt and pepper (to taste)

Steps:

  • You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
  • Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
  • Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
  • You can add more veggie broth or water if you notice that too much liquid evaporated.
  • I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
  • Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
  • Serve in bowls and garnish with fresh herbs. Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 15 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

FAST REFRIED BEAN SOUP



Fast Refried Bean Soup image

This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 can (16 ounces) spicy fat-free refried beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/2 cup water
1 can (4 ounces) chopped green chiles
1/4 cup salsa
Tortilla chips

Steps:

  • In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 720mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.

EASY 1-POT REFRIED BEANS



Easy 1-Pot Refried Beans image

Easy 1-pot refried beans with minimal ingredients. Try our step-by-step methods for getting ultra creamy texture and classic flavor FAST! Perfect for canned pinto beans or beans made from scratch.

Provided by Minimalist Baker

Categories     Side

Time 1h5m

Number Of Ingredients 11

3 cups cooked pinto beans ((see instructions for canned, from scratch, and Instant Pot))
2 Tbsp avocado oil ((or sub water but double the amount and add more as needed))
3/4 cup diced white onion
3 cloves garlic, minced
1/4-1 cup vegetable broth ((or store-bought // amount will vary depending on method of cooking beans))
1/2 tsp sea salt, plus more to taste
Lime juice
Hot sauce
Freshly chopped cilantro
Diced red onion
Vegan Mexican-style Queso

Steps:

  • CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
  • FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
  • INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
  • REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender - about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
  • Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we're going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.
  • Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.
  • Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don't have an immersion blender, a bean or potato masher will also work. It just takes more work and they won't get quite as creamy.
  • If you're blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.
  • Taste and adjust seasonings as needed, adding more salt to taste. We didn't find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.
  • Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
  • Store leftovers covered in the refrigerator up to 4-5 days or in the freezer for up to 1 month. To reheat, warm in a pot or saucepan, adding more broth as needed.

Nutrition Facts : ServingSize 1 half-cup serving, Calories 151 kcal, Carbohydrate 20.3 g, Protein 6.4 g, Fat 5.4 g, SaturatedFat 0.7 g, Sodium 421 mg, Fiber 5.2 g, Sugar 1.6 g, UnsaturatedFat 4.26 g

SMOKY REFRIED BEAN SOUP



Smoky Refried Bean Soup image

I got these vegan recipe from Dr. McDougall's Mobile Cookbook. I try to eat less meat and dairy just for overall health reasons... you don't miss them at all in this comfort soup! Everyone I have shared this with loves it, whether they are vegan, vegetarian or not.

Provided by brooxanne

Categories     Black Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large onion, chopped
3 -4 garlic cloves, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 (14 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fat-free refried beans
1 (15 ounce) can black beans, drained
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoons smoked spanish paprika
1/8-1 teaspoon dried chipotle powder (to taste)
1 teaspoon hot sauce (I use Tabasco, but whatever works)
1/2 teaspoon Mexican oregano
salt and pepper, to taste

Steps:

  • Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
  • Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
  • Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.

Nutrition Facts : Calories 151, Fat 1.1, SaturatedFat 0.2, Sodium 30.5, Carbohydrate 31.4, Fiber 7.5, Sugar 3.4, Protein 7.5

EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)



Easy Vegetarian Crock Pot Refried Beans (without Lard!) image

Creamy refried beans from scratch, right in your Crock Pot! With a simple list of ingredients, these lard-free vegetarian and vegan refried beans are a cinch to make.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 9

1 pound dry pinto beans
3 cups vegetable broth + a little more for thinning
2 tablespoons olive oil
4-5 medium cloves garlic
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 fresh lime (optional)

Steps:

  • Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
  • Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
  • Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
  • Cook on low for 8 - 10 hours, until beans are cooked through.
  • Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
  • Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
  • Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
  • Squeeze half a lime over the top of the beans before serving, if desired.
  • These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.

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