Beefy Refried Bean Soup Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

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.

Steps:

• Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes.
• Add garlic, broth and tomatoes. Stir.
• Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.
• Cover and let come to boil, reduce heat to low add pepper to taste.
• Cook stirring occasionally for 5 to 7 minutes or until ready to serve.

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.

Steps:

• Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
• Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
• Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.

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.