Ingredients for Beefy Refried Bean Soup
- 1 medium onion
- 2 stalks celery
- 1 green bell pepper
- 2 tablespoons olive oil
- 1.5 lbs ground beef
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans refried beans
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic
- Cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups beef broth
- salt and pepper, to taste
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How to Make Beefy Refried Bean Soup
- Roughly chop 1 medium onion, 1 green bell pepper, and 2 stalks celery.
- Add 2 tablespoons olive oil to a large stock pot (6-quart or larger) over medium heat. Add the chopped vegetables and cook until softened, about 5-7 minutes.
- Add 1.5 lbs ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 (15 ounce) cans refried beans, 2 cloves minced garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Mix well.
- Pour in 4 cups beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until smooth. *Caution: Blending hot liquids can cause splattering. Vent the blender lid slightly.*
- Return the pureed soup to the pot and adjust seasonings to taste. Add more chili powder, cumin, salt, or pepper as needed.
- Serve hot, garnished with a dollop of sour cream and crushed tortilla chips.
- Freezes beautifully! Store in airtight containers for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
24g
Fat
27g
Carbs
6g
