Community Pick
Beefy Refried Bean Soup
"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."
photo by *Parsley*
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 large onion, chopped
- 2 stalks celery, chopped or 2 teaspoons 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
- Roughly chop the onion, pepper, and celery.
- Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
- Add the beef and cook until browned.
- Add the tomatoes and refried beans with the garlic, spices, and mix well.
- 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.
- Reduce heat and simmer for 30 minutes stirring occasionally.
- Either use a stick blender or small batches into your food processor and puree the soup.
- 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.).
- Serve with sour cream and tortilla chips.
- Freezes Well.
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Reviews
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Dontcha hate those reviews that say "this was SO good, but I changed everything about it..." Well, unfortunately, here goes.... I was at the point of no return with the recipe when I discovered that I didn't have any refried beans on-hand. (Very odd! I ALWAYS have a can or two in the pantry!) The closest substitute I could come up with was a 16 oz. jar of nonfat black bean dip. Oh. My. Goodness. What a fabulous soup it made! Because the dip was already seasoned, I omitted all the seasoning in the recipe except for adding cilantro, which I LOVE. At that point, I figured what the heck and threw in a little less than a cup of corn I found in the bottom of the freezer. And, b/c I thought the soup might not be "hearty" enough for DH, I threw in 1/2 c of orzo at the end after whirring it A LITTLE with a stick blender. What resulted was a fabulous, thick, hearty, soup that was a perfect way to end the 20-degree day we had in MD. Sorry, Tugar, that I can't rate the recipe the way you posted it. But it was certainly the inspiration for a soup that I will make again and again! :-) FYI, the way mine ended up, it's 7 WW pts/6 hearty servings. -
This was great, doubled the spices (many indicated it was bland) double amount was perfect. Let it cook all afternoon & didn't puree at the end. Thanks for sharing! -
i made this soup today and thought as is it was pretty bland. once i added 2 ts of beef granules, extra cumin, extra chili powder, a pinch of sugar, and a fair amout of salt and pepper it was pretty good. if i make this soup again i'll add a can of beans probably pinto. <br/>thanks for posting -
MMMMM...This was good. My DH was very scared by the name but he really enjoyed it. I didn't puree. I also added 1C uncooked rice, can of black bean rinced, about 1C of frozen corn and 2 small cans of green chilies. I also used heaping teaspoons of the spices for more flavor. I will make this again and again. Thanks!
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Yum!! Went together quick - didn't puree (DH likes his soup chunky). Thank you!
see 52 more reviews
Tweaks
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this was delicious!! I did make it a bit different as we don't eat red meat. I used extra firm tofu crumbled up instead. I also used chicken broth instead of beef. I had made homemade refried beans yesterday and needed to find something other than bean dip to use them for and this was awesome!! I had everything else on hand. Everyone really liked it and thought it tasted alot like chicken enchilada soup. but this was ALOT easier!! And quicker!! Thanks for a great go to recipe!! Good for an evening with not alot of time!!
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I had half a can of refried beans sitting in my fridge that needed to be used up and I was looking for a recipe that didn't call for tortillas since I'm trying to go low carb. This recipe fit that bill and I had all the ingredients on hand so I could make it for lunch today. I used a green pepper instead of a red one, I used red pepper flakes instead of cayenne and I skipped the cinnamon. I only simmered it for 10 minutes instead of the half hour instructed since I was on a time crunch and it was still very flavorful and hearty. I made only half the recipe and it made four servings. I served it topped with a little grated cheddar cheese. This recipe was so simple I think even my hubby could make it. It will definitely be on my regular rotation from now on.
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I'm giving the recipe 3 stars as written. I made some changes that bumped it up to 4 for us. A can of crushed tomatoes instead of whole, some oregano, extra garlic, chili powder and cumin and added frozen corn. I didn't puree everything. -
A great, easy weeknight meal. We both really enjoyed the flavour. Followed the recipe exactly, but subbed ground turkey for the beef & we were thrilled with the results. Thanks for sharing this keeper.
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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.
RECIPE SUBMITTED BY
Tugar357
Boise, Idaho
I do Tech Support for a major carrier. When I'm not bashing Iphone users for shelling out $800 to $1100 for a phone, I am either watching Star Trek, or cooking.
