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Refried Bean Soup

Refried Bean Soup

Refried Bean Soup ingredients

chopped red onion

Refried Bean Soup hand

Prep time
5 minutes
Total time
Category: Dinner, Lunch
Serves: 4
Allergens: Gluten, Olives, Tomatoes


For the soup

  • 2 cups cooked black beans (rinsed)
  • 2 cups cooked kidney beans
  • 1 tbsp maple syrup
  • 2 tablespoons olive oil
  • 2 medium red onion (thinly sliced)
  • 2 tsps sea salt
  • 2 tbsps tomato paste
  • 4 cups water
  • 1 tbsp white wine vinegar

For the tortilla

  • 4 tortillas tortilla wrap

For the spices

  • 1 tsp chili powder
  • 1 tsp dried smoked paprika
  • 1 tsp ground cumin


  1. Heat up the olive oil and soften the onion in a frying pan for about 2-5 minutes.
  2. Stir in the spices for 2 mins, followed by the tomato paste, maple syrup and vinegar.
  3. Add the beans and water and simmer for about 15 minutes.
  4. Use an immersion blender to make a smooth soup, add salt and adjust taste, add more water if necessary.
  5. Toast the tortilla in a pan from both sides and slice it.
  6. Serve the soup with the tortilla slices, enjoy!



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