Low Sodium Refried Bean Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 235.0 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 12.1 g
  • Protein: 7.4 g

View full nutritional breakdown of Low Sodium Refried Bean Soup calories by ingredient
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I adapted this recipe from my old recipe to reduce the sodium content. It is thick, filling and tasty. I adapted this recipe from my old recipe to reduce the sodium content. It is thick, filling and tasty.
Number of Servings: 12


    2/3 cup each: pinto beans, kidney beans and black beans

    1 large onion, chopped
    2 teaspoons dried garlic
    2 low sodium chicken bouillon cubes
    2 cups boiling water
    1 can petite cut, low sodium tomatoes
    1 can Rotel tomatoes (low sodium if you can find them ?)
    1/2 teaspoon ground cumin
    1 1/2 teaspoon chili powder
    1/4 teaspoon red pepper flakes
    1/4 teaspoon garlic powder


Soak the beans overnight in a large (4-5 quart) pan. Use the quick soak method if you like. When the beans have soaked long enough, drain and rinse the beans. Put them back into the pan and add water to cover, bring to a boil, add 1 teaspoon soda. When the foam disappears, drain and rinse the beans again. Add about 6 cups of water and beans to the pan. Bring to a boil, cover and simmer until the beans are cooked. Drain.

Mash about 1/3 of the beans with a fork or potato masher. These are your 'refried' beans. Add red pepper flakes and garlic powder to taste.

Saute the large diced onion in a skillet sprayed with Pam cooking spray. Add the garlic, cumin, chili powder and stir.

When the spices smell fragrent, add the contents of the skillet to the 4-5 quart pan. Mix the bouillon cubes with the water and add to the pan. Add the tomatoes, Rotel tomatoes and cut corn at this time.

Makes about 12.5 cups12
1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LUVSBULLDOGS.

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