Slow Cooker Refried Bean Soup (2024)

Prep Time: 15 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 15 minutes mins

RatePinPrint

• ▢ 1 lb. dried pinto beans
• ▢ 1 white onion, (cut into large slices)
• ▢ 2 Tbsp. cooking oil, such as vegetable or canola oil
• ▢ 1 tsp. onion powder
• ▢ 1 tsp. garlic powder
• ▢ 1 tsp. chili powder
• ▢ 64 oz. chicken broth, (two 32-oz. cartons OR 9 cups)
• ▢ 1 tsp. salt, (add at the end)

For Serving

• ▢ shredded cheese
• ▢ sour cream
• ▢ crackers, or tortilla chips

• Add oil to a large skillet set to medium high heat on the stove top. Add the thick cut onion slices to the pan. Brown on both sides.

• Add the onions to the slow cooker. Add the beans, seasonings, and chicken broth.

• Cook on HIGH For 6 hours.

• When the cooking time is done. Use an immersion blender to blend the soup smooth, or a blender can be used, in batches.

• Serve with desired toppings.

• Nutritional values do not include toppings for the soup.
• Soaking the beans is not necessary in this recipe. If you prefer to, do so overnight or for 8 hours. Drain off water and continue with this recipe, you won’t need to cook as long.

Variations

• Black beans can be used instead of pinto beans!
• For a spicy refried bean soup, add two chopped jalapenos.
• To make this vegetarian, use vegetable broth. Or you can use water but you will need to add more salt and seasonings.

Serving ideas

• Add a generous sprinkle of cheese to each bowl. We prefer Monterey Jack cheese or sharp cheddar.
• Diced sweet yellow onion or green onion will add texture to the soup.
• We love this soup topped with crushed saltine crackers, not traditional, but SO good for soaking up the refried bean soup flavors.
• Other toppings we love are sour cream and dash of hot sauce.
• Lastly, a great side dish to make the soup into a complete meal is to serve with warmed flour tortillas or cornbread.