Beefy Refried Bean Soup Recipes

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FAST REFRIED BEAN SOUP



Fast Refried Bean Soup image

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

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 can (16 ounces) spicy fat-free refried beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/2 cup water
1 can (4 ounces) chopped green chiles
1/4 cup salsa
Tortilla chips

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.

FIESTA REFRIED BEAN SOUP



Fiesta Refried Bean Soup image

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

4 strips bacon
¾ cup chopped onion
¾ cup chopped celery
1 (16 ounce) can refried beans
½ teaspoon dried oregano
¼ teaspoon chili powder
⅛ teaspoon garlic powder
1 (14.5 ounce) can Swanson® Chicken Broth
¼ cup prepared salsa, hot or mild
1 tablespoon chopped cilantro
½ cup Mexican cheese blend, shredded
4 ounces tortilla strips

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



Refried Bean Soup image

"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

1 can (28 ounces) crushed tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
2 cans (16 ounces each) refried beans
1 can (14-1/2 ounces) chicken broth
1 tablespoon minced fresh cilantro
5 corn tortillas (6 inches), cut into 1/2-inch strips, optional
Sour cream and shredded Monterey Jack cheese, optional

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

GLUTEN-FREE BEEFY BEAN SOUP



Gluten-Free Beefy Bean Soup image

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

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso™ beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

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

BEEFY BEAN SOUP



Beefy Bean Soup image

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup beef broth
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

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.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.

BEEFY REFRIED BEAN SOUP



Beefy Refried Bean Soup image

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

1 large onion, chopped
2 stalks celery, chopped or 2 teaspoons celery seeds
1 red bell pepper, chopped
2 tablespoons oil
1 lb ground beef
1 (28 ounce) can peeled tomatoes
1 (15 ounce) can refried beans
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 pinch cinnamon (optional)
1 pinch cayenne
2 cups beef stock
salt and pepper

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.

SURPRISINGLY GOOD REFRIED BEAN SOUP



Surprisingly Good Refried Bean Soup image

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

1 small onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 (31 ounce) can refried beans
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 ounce) can Rotel Tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
crushed tortilla chips
sour cream
shredded cheese

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

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