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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (425g) Recipe makes 6 servings |
||
| Calories 319 | ||
| Calories from Fat 157 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.5g | 26% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.7g | ||
| Cholesterol 57mg | 19% | |
| Sodium 546mg | 22% | |
| Potassium 901mg | 25% | |
| Total Carbohydrate 21.0g | 6% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 5.9g | ||
| Protein 20.7g | 41% | |
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Beefy Refried Bean Soup
By: Tugar357
Nov 23, 2004
DO NOT BE FOOLED BY THE TITLE! Your kids, hubby, wifey, and everyone will eat it. I have made triple batches and could not keep it in the house. It's very smooth, and easily eaten by anyone with or without teeth. 
Fights have started over the leftovers.
SERVES 6
Ingredients
- 1 large onion, chopped
- 2 stalks celery, chopped or 2 teaspoon celery seeds
- 1 red bell pepper, chopped
- 2 tablespoons oil
- 1 lb ground beef
- 1 (28 ounce) can peeled tomatoes
- 1 (15 ounce) can refried beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 1 pinch cinnamon (optional)
- 1 pinch cayenne
- 2 cups beef stock
- salt and pepper
Directions
1
Roughly chop the onion, pepper, and celery.2
Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.3
Add the beef and cook until browned.4
Add the tomatoes and refried beans with the garlic, spices, and mix well.5
Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.6
Reduce heat and simmer for 30 minutes stirring occasionally.7
Either use a stick blender or small batches into your food processor and puree the soup.8
Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).9
Serve with sour cream and tortilla chips.10
Freezes Well.
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Featured Reviews for This Recipe
From: Stella8037
On Jul 18, 2008
This was delicious, and quite easy to make. The only thing I did differently was to add only 1/2 of a bell pepper (all I had on hand) and I threw in a couple chopped chipotles in adobo for flavor and heat. My only complaint is that this didn't taste very bean-y... I love refried beans, which is why I was drawn to this recipe. Next time I'll double the beans and half the tomatoes, and possibly leave out the celery as well. Thanks!
From: Stardustannie
On Jul 1, 2008
This was a great a tasting soup...although I did add a lot more stock to thin it out and chopped jalapeno's. I topped mine with a handful of lightly crushed cornchips and grated cheese then zapped in the microwave so cheese melted. Mmm...a tasty Sat night's supper.
From: Susie in Texas
On Feb 26, 2005
My dh and I just polished off 2 bowls each of this delicious soup! This is the best bean soup I have ever had. I love the addition of the ground beef in this recipe. It really gives this soup some substance. We like ours really spicy too so what I did was to include a 10 ounce can of Rotel tomatoes with green chilis in my total 28 ounces of tomatoes. That really added some heat to it. I also added an extra teaspoon of chili powder when I adjusted the seasonings. We chose not to puree the soup and really enjoyed the chunky texture better. We had a sprinkling of monterrey jack cheese on top along with a dollop of sour cream and tortilla chips on the side. This hearty, delicious soup is Tex-Mex heaven in a bowl! Thanks Tugar for sharing this recipe.
From: Boca Pat
On Jun 21, 2005
This soup is not lacking flavor....that's for sure!!!! Instead of a 28 oz can of tomatoes, I used two 14.5 oz cans of tomatoes with zesty jalapeno's which added alot of heat to the soup.I think I went alittle overboard because instead of a green pepper, I used a jalapeno. It was really HOT, but oh...so good!! I didn't puree it, as we liked the consistency a bit chunky. I topped the soup with some sharp cheddar and sour cream. Great recipe..thanks for sharing.
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