Beefyrefriedbeansoup Recipes

HEARTY BEEF & BEAN SOUP

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.

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

REFRIED BEAN SOUP

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

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.

FIESTA REFRIED BEAN SOUP

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.

BEEFY REFRIED BEAN SOUP

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.

REFRIED BEAN SOUP

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.

SOUTHWESTERN REFRIED BEAN SOUP

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.

REFRIED BEAN SOUP

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.

FAST REFRIED BEAN SOUP

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.

SURPRISINGLY GOOD REFRIED BEAN SOUP

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.