Refried Bean Soup Dutch Oven Recipe

Refried Bean Soup Dutch Oven Recipe 

Prep Time: 15 mins
Cook Time: 45–50 mins
Servings: 6

Meta Description:
Warm up with this creamy and hearty Refried Bean Soup cooked in a Dutch oven. Packed with flavor, beans, vegetables, and spices, it’s an easy, comforting meal perfect for any day.

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Why Dutch Oven Refried Bean Soup?

Cooking refried bean soup in a Dutch oven ensures even heat distribution and allows the flavors to meld slowly, creating a rich, hearty, and creamy texture. This soup is perfect as a starter, lunch, or a light dinner and is naturally vegetarian-friendly, though it can easily be made vegan.

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Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder (optional)

• 4 cups cooked pinto or black beans (canned or homemade)

• 4 cups vegetable or chicken broth

• 1 cup tomato puree or diced tomatoes

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1 tablespoon lime juice

• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips

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Instructions

Step 1: Sauté Aromatics

1. Heat olive oil in a Dutch oven over medium heat.

2. Add onions and sauté until translucent, about 3–4 minutes.

3. Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute until fragrant.

Step 2: Add Beans and Broth

1. Add cooked beans, tomato puree, and broth to the Dutch oven.

2. Bring to a gentle simmer.

Step 3: Simmer and Blend

1. Simmer uncovered for 20–25 minutes to allow flavors to meld.

2. Use an immersion blender to partially or fully purée the soup, depending on your preferred texture.

Step 4: Season and Serve

1. Stir in lime juice and adjust salt and pepper to taste.

2. Ladle into bowls and top with optional garnishes such as shredded cheese, sour cream, avocado, or fresh cilantro.

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Tips for the Best Refried Bean Soup

• Beans: Use canned beans for convenience or cook dried beans ahead of time for deeper flavor.

• Texture: Leave some beans whole for a chunkier texture or fully blend for a creamy consistency.

• Spice level: Adjust chili powder or add a few dashes of hot sauce for heat.

• Make ahead: Soup tastes even better the next day as flavors develop.

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Serving Suggestions

• Serve with warm tortillas, cornbread, or crusty bread.

• Add a side of rice or a fresh salad for a complete meal.

• Top with tortilla strips for a satisfying crunch.

OTHER RECIPES

DUTCH OVEN RECIPES INGREDIENTS

• 2 teaspoons olive oil
• 1 large onion (for 1 cup chopped)
• 1 medium green bell pepper (for 1 cup chopped)
• 2 teaspoons bottled minced garlic
• 1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth
• 1 can (14 1/2 ounces) mexican style stewed tomatoes
• 1 can (15 1/2 ounces) black beans
• 1 can (15 1/2 ounces) red kidney beans
• 1 can (16 ounces) fat-free refried beans
• 1/4 teaspoon ground cumin
• black pepper to taste

DUTCH OVEN RECIPES INSTRUCTIONS 

Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat.

 Peel and coarsely chop the onion, adding it to the skillet as you chop.

 Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. 

Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. 

 Add the garlic, broth and stewed tomatoes and stir. 

Raise the heat to high. 

Rinse and drain the black beans and kidney beans and add them to the soup pot. 

Stir in the refried beans and the cumin. 

Stir well. Cover and let the soup come to a boil. 

Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. 

Serves 4 persons...enjoy the Dutch oven recipe !

Refried Bean Soup Dutch Oven Recipe Video :