Are you ready for a soup that will knock your socks off? Introducing Pinto Bean Soup, or as we like to call it, Refried Bean Soup! This recipe is the perfect combination of quick, easy, healthy, and delicious. Not to mention, it's ideal for vegetarians and vegans!
SOUP: In a medium pot, over medium-high heat, mix together the refried beans and broth until well combined. Once heated through, add in the crushed tomatoes and undrained pinto beans. Continue to simmer for 5 minutes, making sure to occasionally scrape the bottom of the pot to prevent the beans from sticking. Taste the soup and adjust the seasoning as needed by adding salt and pepper (I usually add ¼ up to ½ tsp of each). (Keep in mind that some broths and beans are saltier than others, so you may not need to add as much seasoning.)
SERVE: Ladle into 4 bowls and add any desired toppings. To me, melting some cheese into the soup and serving with crispy tortilla chips is a must!
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Notes
Note 1: Tomatoes: The tomatoes make a big difference flavor-wise, so I recommend good-quality crushed tomatoes (such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®). If you want a slightly smoky flavor, use fire-roasted tomatoes--they're charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and gives a distinct, smoky flavor. You get more flavor without any extra work!