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3 Ingredient Refried Bean Soup

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This 3 Ingredient Refried Bean Soup is perfect for a road trip or a quick meal. Make it mild or spicy depending upon the salsa you use.

3 Ingredient Refried Bean Soup in a bowl with a spoon.

This 3 Ingredient Refried Bean Soup was part of my meal plan for a vegan road trip.

The outcome of this easy bean soup all depends on the salsa you use. Mine was a medium salsa verde which had a decent amount of salt.

If you're going to add vegan cheese, that adds a good amount of salt as well. The salsa verde I used happened to be a bit liquidy, so make sure to adjust the ingredients accordingly.

If you like to go camping, this pinto bean soup is perfect to make on the trip. It can be whipped up in no time.

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The only ingredient that needs to be refrigerated, assuming you're using non-refrigerated salsa, is the vegan cheese.

Another quick and easy soup is my 5 Ingredient Curry Peanut Butter Pumpkin Soup. It is perfect for a fast weeknight meal!

You might also like my Vegan Nacho Cheese Burger recipe.

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❤️ Why You'll Love It

  • It's made in minutes with only 3 ingredients.
  • It is customizable.
  • It is perfect for a quick and easy weeknight meal.

🧾 Ingredients

Ingredients on a cutting board with labels.
  • Refried beans: I used refried pinto beans, but refried black beans would also work.
  • Salsa verde or salsa roja: When I originally made this recipe I used salsa verde. When I added the ingredients and process shots, I used salsa roja.
  • Vegan cheddar cheese: I like both Follow Your Heart and Daiya brands. Use your favorite or leave it out.

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Ingredients in a saucepan before heating and mixing.

Step 1: Add all the ingredients to a saucepan.

Ingredients in a saucepan after heating and mixing.

Step 2: Simmer on medium heat for 8-10 minutes.

❄️ Can I Freeze It?

  • If you want to freeze it, make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
  • Liquids expand as they freeze, so don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
  • You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.
  • When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.

🥑 Toppings

  • Shredded vegan cheddar
  • Vegan sour cream
  • Avocado slices
  • Hot sauce
  • Roasted green chiles
  • Cilantro
  • Homemade Guacamole
Vegan Pinto Bean Soup close up.

👩🏻‍🍳 Recipe FAQs

How long will refried bean soup last?

This refried bean soup will last for 5 days in an airtight container in the fridge.

Can refried bean soup be frozen?

Yes, If you want to freeze it, make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.

Other Vegan Soup Recipes

This refried bean soup is an easy meal. It takes minutes to make, so it's great for busy weeknights.

Looking for an easy dessert? Try my 2 Ingredient Vegan Peanut Butter Fudge. It is sweet and rich.

If you tried this 3 Ingredient Refried Bean Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

📋 Recipe

3 Ingredient Pinto Bean Soup
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4.75 from 4 votes

3 Ingredient Refried Bean Soup

This 3 Ingredient Refried Bean Soup is perfect for a road trip or a quick meal. Make it mild or spicy depending upon the salsa you use.
Course Soup
Cuisine Mexican inspired
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 132kcal
Author Willow Moon

Ingredients

  • 1 ½ cup refried pinto beans
  • 1 cup salsa verde or salsa roja
  • ½ cup water (or more)
  • 2 tablespoons grated vegan cheddar + more for garnish
US Customary - Metric

Instructions

  • Put all ingredients in a pot and bring to a boil. Reduce to a simmer and cook 8-10 minutes.

Notes

The amount of water you will need depends on the consistency of the salsa you use.
This refried bean soup will last for 5 days in an airtight container in the fridge.
If you want to freeze it, make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
Liquids expand as they freeze, so don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.
When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.
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Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1287mg | Potassium: 152mg | Fiber: 5g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 2.9mg | Calcium: 43mg | Iron: 1.2mg

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Recipe Rating




  1. Liz says

    So simple and so good! Thank you for sharing!!5 stars

    Reply

    • Willow Moon says

      Thanks Liz!

      Reply

  2. Sarah says

    Thanks for a great easy recipe! This is perfect for my busy schedule!5 stars

    Reply

    • Willow Moon says

      Thanks Sarah!

      Reply

  3. Kimberly @ Berly's Kitchen says

    My son loves pinto beans. He'll eat them any way he can get them, so I'm confident he would love this soup. I need to make it for him.

    Reply

    • Willow Moon says

      Thanks Kimberly! I don't have kids, but I am hearing that a lot lately - that kids love beans! I hope he likes this!

      Reply

  4. Ashleigh says

    This soup looks amazing and I can't wait to try it! Soup is my fav dish! Thank you for sharing!

    Reply

    • Willow Moon says

      Thanks Ashleigh, I hope you like it!

      Reply

  5. Chelsea says

    My one year old loves beans. This is so simple, I'll have to try dressing them up for her!

    Chelsea

    Reply

    • Willow Moon says

      I hope she likes it!

      Reply

  6. Madeline says

    This soup sounds so flavorful and cozy for a cold winter day! Love refried beans!

    Reply

  7. Carmen says

    I love the simplicity of this recipe & overall heartiness. :]

    Reply

  8. Rachel says

    I have to try this soup! My girls would love it. They love pinto beans and even the little is could enjoy with us. Thanks for sharing!

    Reply

    • Willow Moon says

      Thanks Rachel! I definitely think this is a kid friendly soup!

      Reply

  9. Amanda | Maple Alps says

    This is my kind of soup! I can't wait to try this out - I love soup!

    Reply

  10. Chanel van Reenen says

    I am most definitely making this soon. My 4 year old would love it! Beans are his favorite, lol!

    Reply