This recipe for 3 Ingredient Pinto Bean Soup is perfect for a road trip or if you want a quick meal. Make it mild or spicy depending upon the salsa you use.
When life gives you salsa and refried beans, you make soup! This 3 Ingredient Pinto Bean Soup was part of my meal plan for a road trip. For the first leg of our journey we stayed at a friend’s house. They had a party a few days prior to our arrival, which we were unable to attend. We did however, get to indulge in the leftover party food. They had their party catered by a local Mexican restaurant. The leftovers included refried beans, rice, corn tortillas, and two different kinds of salsa.
I had already planned to make this soup prior to leaving and I even bought all the necessary ingredients. The only problem I foresaw before the trip was that I didn’t have a pretty bowl to shoot the soup in. About half of our trip would be spent camping, and I really didn’t want to shoot the soup in a plastic camping bowl. Luckily for me, my friends had all the ingredients to make the soup, and they even had some beautiful bowls that I could take photos with.
The outcome of this soup all depends on the salsa you use. Mine was a mild to medium salsa verde, depending upon your spice tolerance, 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 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 Pumpkin Soup. It is perfect for a fast weeknight meal!
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3 Ingredient Pinto Bean Soup
- 1 1/2 cup refried pinto beans
- 1 cup salsa verde
- 1/2 cup water
- 2 tablespoons vegan cheddar + more for garnish
- Put all ingredients in a pot and bring to a boil. Reduce to a simmer and cook 8-10 minutes.