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.
Servings: 3
Calories: 132kcal
Ingredients
- 1 ½ cups refried pinto beans
- 1 cup salsa verde or salsa roja
- ½ cup water (or more)
- 2 tablespoons grated vegan cheddar + more for garnish
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.
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
