Beefy Refried Bean Soup Recipes
REFRIED BEAN SOUP
I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!
Provided by Engrossed
Categories Black Beans
Time 15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine everything up to the cumin.
- Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
- Serve with cheese, cilantro and tortilla chips if desired.
REFRIED BEAN SOUP
"My husband and I love the flavor of this yummy soup," Barbara Dean relates from Littleton, Colorado. "It's very quick and easy to put together, and you can add any garnishes you like to vary the taste."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes., Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
FIESTA REFRIED BEAN SOUP
This hearty soup is great for those cold winter days or as a side for Mexican fare.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g
REFRIED BEAN SOUP
This is an award winning recipe from Taste of Home, Darlene Brenden of Salem, Oregon. I will post the recipe as listed, but I did make quite a few changes. I sauted a cup of red onion in oil and then added garlic after it was translucent. Then I used homemade refried black beans and refried pinto beans my friend made for me (i.e., with lard). I had frozen some homemade black beans and used those too instead of canned. I had homemade chicken broth in the freezer and used that in place of canned. I didn't use any water--only chicken broth. For the tomatoes, I used a combination of fresh and stewed (whatever I had). I didn't use green chilies, but I used around 7 ounces of jalapenos for more bite. I ended up adding another cup or so of corn for color and flavor (no, my corn wasn't garden fresh). Plus I added cayenne pepper, cumin, chili powder, and salt because I thought it needed more flavor. I also added a bunch of fresh cilantro at the end. If you don't want your food to talk back like I do, you'll probably enjoy the recipe exactly as posted. I must confess I almost threw in a bunch of frozen hash browns at the end, but I didn't because that would really tell you I live in Idaho. Maybe next time...it'll be hash brown and refried bean soup, the Idaho way.
Provided by AmyZoe
Categories One Dish Meal
Time 25m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 8 ingredients.
- Bring to a boil.
- Reduce heat and simmer uncovered for 8 to 10 minutes or until heated through.
- Serve with tortilla chips.
Nutrition Facts : Calories 127.3, Fat 1.2, SaturatedFat 0.2, Sodium 527.5, Carbohydrate 25.1, Fiber 5.4, Sugar 4.9, Protein 6.9
GLUTEN-FREE BEEFY BEAN SOUP
Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
- Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
- Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg
FAST REFRIED BEAN SOUP
This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 720mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
REFRIED BEAN SOUP
My family loves this recipe. It is quick and yummy. I serve it with tortilla chips either crushed on top or used to dip.
Provided by Allyson Sims
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, garlic, onion, cilantro and beer in a large saucepan; boil five minutes, stirring often.
- Stir in beans and broth; simmer over low heat for 20 minutes, stirring occasionally.
- Serve individually with a dollup of sour cream and a sprinkle of cilantro in each bowl.
SURPRISINGLY GOOD REFRIED BEAN SOUP
When I first made this I didn't think my kids would eat it. They LOVED it and I ended up having to make another batch. Try it with Tostitos Hint of Lime tortilla chips. My kids like to scoop the soup up with the chips! You can also make this very low fat, if you so choose.
Provided by Abbeygurl
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions and garlic in oil until transparent.
- Add all of the rest of the ingredients.
- Stir the lumps out of the refried beans and heat through.
- Garnish individual servings with crushed tortilla chips.
- I like Tostitos with Hint of Lime--mmmm.
- Sour cream.
- Shredded cheese-- any kind.
Nutrition Facts : Calories 285.8, Fat 6.9, SaturatedFat 1.6, Sodium 1615.2, Carbohydrate 42.6, Fiber 12.8, Sugar 4.8, Protein 15.8
SOUTHWESTERN REFRIED BEAN SOUP
My daughter gave me this hearty soup recipe, and I'm glad she did - it's become a family favorite. You can't beat it on a cold winter day!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. In the drippings, saute the onion, celery and garlic powder until vegetables are tender., Add the beans, picante sauce, broth, parsley and bacon; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until flavors are blended. Season to taste with pepper sauce if desired. Ladle into bowls and top with cheese. Serve with tortilla chips.
Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 1012mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein.
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.
Provided by Tugar357
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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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