Crockpot Refried Bean Soup: Easy, Creamy, and Time-Saving

This Crockpot Refried Bean Soup takes just 15 minutes of prep and delivers velvety, flavorful perfection with almost no effort. Whether you’re feeding a crowd or meal prepping for the week, this slow cooker winner is the definition of set it and forget it. Trust me, once you taste this creamy, homemade pinto bean soup, you’ll wonder why you ever bothered with canned versions.

I first came up with this easy refried bean soup recipe when I needed a quick, low-hassle meal for a busy weeknight. Traditional refried beans take ages to cook down, mash, and season, but with this recipe? Your crockpot does all the heavy lifting while you focus on everything else. Bonus: the aroma of simmering spices will have your kitchen smelling like your favorite Mexican restaurant!

Why This Crockpot Refried Bean Soup Is a Game-Changer

• Hands-off cooking: The slow cooker takes care of everything. Toss the ingredients in, walk away, and come back to a flavorful, creamy soup.
• Uses pantry staples: Dried pinto beans, basic spices, and chicken broth are all you need to create something magical.
• Batch cooking made easy: This recipe makes enough for 10 servings, so it’s perfect for meal prep or feeding a crowd.
• Customizable toppings: Load up each bowl with shredded cheese, sour cream, or crunchy tortilla chips for a personalized touch.
• Better than canned: The creamy texture and homemade flavor blow packaged versions out of the water.

Equipment You’ll Need for This Crockpot Refried Bean Soup

The magic of this recipe all starts with your slow cooker. Here’s what you’ll need:

• Slow cooker: A 6-quart model works perfectly for this recipe. It’s roomy enough for all the ingredients while ensuring they cook evenly.
• Immersion blender: For that perfectly smooth, creamy texture. No immersion blender? A regular blender works too, just make sure to blend in batches.
• Large skillet: Used to brown the onion slices, this step boosts the flavor profile before they head to the crockpot.

Pro tip: If you don’t own an immersion blender, they’re budget-friendly and a total game-changer for soups like this one!

Simple Ingredients for Crockpot Refried Bean Soup

This soup keeps things simple with basic pantry-friendly ingredients. Here are the stars:

• Pinto beans: Dried beans give you unbeatable flavor and creamy texture, plus they’re super affordable.
• White onion: Browning the thick slices in a skillet adds a deep, caramelized flavor to the soup.
• Chicken broth: Provides the savory base for the soup. Swap with vegetable broth to make this a vegetarian slow cooker soup.
• Spices: Onion powder, garlic powder, and chili powder deliver just the right balance of earthy and smoky flavors.

Crockpot Refried Bean Soup Recipe Details

• Servings: 10
• Prep Time: 15 minutes
• Cook Time: 6 hours (hands-off)
• Total Time: 6 hours 15 minutes

Crockpot Refried Bean Soup Ingredients

• 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

How to Make Crockpot Refried Bean Soup

Follow these straightforward steps for foolproof results:

1. Prep: Heat the oil in a large skillet over medium-high heat. Add the onion slices and brown them on both sides (around 3-4 minutes per side).
2. Transfer the browned onions to the slow cooker.
3. Add the dried pinto beans, spices (onion powder, garlic powder, chili powder), and chicken broth.
4. Set the slow cooker to HIGH and let everything cook for 6 hours. This is your hands-off time—go about your day!
5. Once done, blend the soup until smooth using an immersion blender or transfer in batches to a regular blender.
6. Season with salt to taste and serve with your favorite toppings.

Jake’s Tips for the Best Crockpot Refried Bean Soup

• Soak your beans (optional): If you have time, soak the beans overnight to reduce cooking time. But honestly, they cook perfectly fine without soaking in this recipe.
• Pre-brown the onions: Don’t skip this step! It adds a gorgeous depth of flavor that makes this soup stand out.
• Make it vegetarian: Swap the chicken broth for veggie broth for a plant-based spin.
• Refrigerate for better flavor: This soup tastes even better the next day. The flavors meld together beautifully after sitting in the fridge.
• Freeze leftovers: Store in airtight containers and freeze for up to 3 months. It reheats like a dream!

Easy Crockpot Refried Bean Soup Variations

• Add heat: Stir in diced jalapeños or a pinch of cayenne for a spicy kick.
• Boost the veggies: Toss in diced bell peppers or canned tomatoes for extra texture and nutrients.
• Cheesy upgrade: Stir in shredded cheddar or pepper jack after blending for a creamy, cheesy finish.
• Smoky twist: Add a teaspoon of smoked paprika for a hint of smokiness.

Crockpot Refried Bean Soup FAQs

Can I make this vegetarian slow cooker soup?

Absolutely! Simply replace the chicken broth with vegetable broth for a vegetarian-friendly version.

Do I need to soak the beans?

No soaking required! The slow cooker does all the magic, softening the beans perfectly while infusing them with flavor.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. It reheats wonderfully!

What toppings work best?

Shredded cheese, sour cream, tortilla chips, or even a drizzle of hot sauce are all fantastic options.

Can I double the recipe?

Yes, if you have a large slow cooker (8-quart capacity), you can easily scale this recipe up for a crowd.

Now that you’ve got this Crockpot Refried Bean Soup recipe in your back pocket, I’d love to hear how it turned out! What toppings did you go for? Feel free to share in the comments below—your feedback always makes my day. Happy cooking!