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    Home » Recipes » Soups / Stews / Chili

    Modified: Sep 1, 2023 · Published: Jan 11, 2017 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    3 Ingredient Refried Bean Soup

    Jump to Recipe Pin

    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.

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    ⭐️⭐️⭐️⭐️⭐️

    "Thanks for a great easy recipe! This is perfect for my busy schedule! - Sarah"

    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.

    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 Spicy Beans on Toast recipe, Bean Burrito with Mexican Cauliflower Rice, and my Vegan Nacho Cheese Burger recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • ❄️ Can I Freeze It?
    • 🥑 Toppings
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Soup Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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    • Salsa verde or salsa roja: When I originally made this recipe I used salsa verde.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

    • Vegan Tortilla Soup
      Easy Vegan Tortilla Soup
    • Creamy Corn Soup with Jalapeño in a bowl with spoons.
      Creamy Corn Soup with Jalapeño
    • Thai Curry Butternut Squash Soup
      Thai Curry Butternut Squash Soup
    • Sweet Potato Soup with Toasted Pecans
      Sweet Potato Soup with Toasted Pecans

    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 minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 3
    Calories 132kcal
    Author Willow Moon
    Prevent your screen from going dark

    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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

    More Soups, Stews, Chili

    • 5 Ingredient Sun-Dried Tomato Soup in a bowl with spoon.
      5 Ingredient Sun-Dried Tomato Soup
    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • African Peanut Stew
      African Peanut Stew
    • Vegan Black Bean Soup
      Vegan Black Bean Soup

    Reader Interactions

    Comments

      4.75 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Liz says

      January 05, 2019 at 4:55 pm

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

      Reply
      • Willow Moon says

        January 07, 2019 at 7:55 am

        Thanks Liz!

        Reply
    2. Sarah says

      May 17, 2018 at 9:14 am

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

      Reply
      • Willow Moon says

        May 18, 2018 at 2:46 pm

        Thanks Sarah!

        Reply
    3. Kimberly @ Berly's Kitchen says

      January 14, 2017 at 1:00 pm

      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

        January 14, 2017 at 1:08 pm

        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

      January 13, 2017 at 7:30 pm

      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

        January 14, 2017 at 1:02 pm

        Thanks Ashleigh, I hope you like it!

        Reply
    5. Chelsea says

      January 13, 2017 at 3:43 pm

      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

        January 14, 2017 at 1:01 pm

        I hope she likes it!

        Reply
    6. Madeline says

      January 13, 2017 at 6:41 am

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

      Reply
    7. Carmen says

      January 12, 2017 at 5:49 pm

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

      Reply
    8. Rachel says

      January 12, 2017 at 1:48 pm

      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

        January 13, 2017 at 1:09 pm

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

        Reply
    9. Amanda | Maple Alps says

      January 12, 2017 at 12:00 pm

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

      Reply
    10. Chanel van Reenen says

      January 12, 2017 at 11:47 am

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

      Reply

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