Beefy Refried Bean Soup Recipes
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
CREAMY REFRIED BEAN SOUP
This is a very good Weight Watcher recipe for those cold days. It is only 2 point per cup. Servings are a guess.
Provided by Baby Chevelle
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157.1, Fat 1.8, SaturatedFat 0.3, Sodium 110.4, Carbohydrate 27.9, Fiber 8.8, Sugar 3.2, Protein 9
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.
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.
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.
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
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
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