1 of 5 photos
| 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% | |
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish
- Course > Soups
- Main Ingredient > Meat
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Heydarl
On Jul 2, 2009
A great, easy weeknight meal. We both really enjoyed the flavour. Followed the recipe exactly & we were thrilled with the results. Thanks for sharing this keeper.
From: adena mangis
On May 9, 2009
This soup was really good and easy. I used up my taco night leftovers in the soup. I added about a can and a half of beans. I used one can of regular diced tomatoes and one with green chillies. I only blended about half of the soup so we would have creamy and chunky soup. Thanks for a yummy recipe.
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.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved