Easy Vegan Refried Bean Soup
Whew, it’s Wednesday! I don’t know why I opened with that except that I find something reassuring about alliteration; also, I just need opportunities to exhale, a lot. It’s definitely a “whew” versus a “woowoo” week.
We’re in the midst of one of those stretches where two weeks’ worth of to-dos continuously need to be crammed into one week of time. It’s been a little bit of everything, and a lot of life-ing, and I can’t really complain but at the same time can’t contemplate handling much more. We’ve had and anticipate travel for both fun and funerals; work deadlines and projects, some exciting, some stresful; and our boy is almost finished with elementary school! Waterworks outside right now are mirroring my emotions.
These weeks are a little bit easier —and feel a whole lot healthier—with stretch-it style meal planning. Chili one day becomes pasta sauce the next, sheet pan bake leftovers make for the bulk of the next day's salad. My favorite lately is a big Instant Pot of homemade refried beans, enough for burrito bowls one night with the perfect amount of leftovers for a vegan version of This Is How I Cook’s yummy refried bean soup the next.
Abbe shared this quick weeknight meal in her newsletter, and it just called to me with quick, cozy promise. Vegan swaps were simple and souper tasty--I used a little bit of Abbot’s chorizo (I’ve also successfully used two crumbled Field Roast sausage links instead) and vegetable broth; I swapped in 1/4 cup cilantro in place of coriander, threw in a can of chili ready diced tomatoes, a chopped red bell pepper, and some nutritional yeast at the end. Topped with sliced radish, green onions, fresh cilantro, lime...and, though not pictured in the photo because it was messy, a whole bunch of chopped fresh spinach. Because, some days there isn't time to make one more thing, even if that one thing is just a chopped salad.
Whether it’s a rainy, pensive day or a bright summery evening, the warm, easy heartiness has a fun factor and deliciousness that hits just right for all of us. Thanks for the inspiration, Abbe!
Like a little more heat? Swap the chili ready tomatoes for adobe chiles as per Abbe's original recipe!
Easy vegan refried bean soup
Adapted from This Is How I Cook, this quick, warm, easy hearty soup has a fun factor and deliciousness that hits just right whatever the weather.
Ingredients
- 1 medium onion, chopped
- 3 garlic cloves, minced or crushed
- 1 bell pepper, seeded and chopped, any color
- 1/2 lb plantbased chorizo such as Abbot’s (or Field Roast sausage links, crumbled)
- 1 Teaspoon dried oregano
- 1 Teaspoon ground cumin
- Pinch red pepper flakes
- 1/4 Cup fresh cilantro, chopped (more for serving)
- 1 can chili ready tomatoes
- 1 3/4 to 2 cups refried beans (canned or homemade)
- 4 Cups low sodium vegetable broth
- To serve: fresh cilantro, lime wedges, sliced radish, shredded spinach
Instructions
- Coat a stock pot with about 1/4 inch water. Cook onion and garlic, stirring occasionally to soften, 3-4 minutes.
- Add chopped pepper, plantbased chorizo, and seasonings through red pepper flakes. Continue to cook a further 2-3 minutes, stirring to incorporate the spices and brown the chorizo.
- Add the beans and broth, stirring and mashing as needed to incorporate the beans. Bring to a low boil, then reduce heat and simmer until warmed through and slightly thickened. If too thick, add water to reach the desired consistency.
- Serve topped with fresh prepared vegetables, lime wedges, and cilantro. Enjoy!