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Bowl of Crockpot Refried Bean Soup topped with sour cream, shredded cheese, and cilantro on a wooden table

Crockpot Refried Bean Soup

This Crockpot Refried Bean Soup is a time-saving, delicious dish that transforms simple ingredients into a creamy masterpiece. This easy refried bean soup recipe is perfect for meal prep or feeding a crowd!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  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.

Notes

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