Frijol Sopa (Mexican Bean Soup)
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 (13 3/4 ounce) cans beef broth
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green pepper
- 1 large garlic clove, minced
- 1 (16 ounce) can refried beans
- 4 slices bacon, cooked, drained, and crumbled
- 1 (16 ounce) can chopped tomatoes
- 1⁄4 teaspoon hot pepper sauce
- shredded cheddar cheese, for garnish
- tortilla chips, for garnish
directions
- In saucepan, combine all ingredients except for garnishes. Bring to boil, stirring. Reduce heat. Simmer, covered, 20 minutes.
- Garnish with shredded Cheddar cheese and tortilla chips.
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Reviews
-
I love refried beans in my soup - so this was a great find! I sauteed my onions, celery and green peppers until the onions were transparent before adding everything else - I am very glad that I did because they didn't really soften too much more even after simmering for 20 minutes. Didn't add the bacon (all out) but I could tell that it would have been a really nice addition; I think a splash of fresh lime juice would be a great addition at the end too. I think 25 minutes might be a little on the optimistic side, even without the sauteeing, because it does take some time for the mixture to come to a boil. All in all, very good soup that I'll be making again - I've always got these ingredients on hand!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!