Recipe by Tugar357
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.
Top Review by Amy020
Dontcha hate those reviews that say "this was SO good, but I changed everything about it..." Well, unfortunately, here goes.... I was at the point of no return with the recipe when I discovered that I didn't have any refried beans on-hand. (Very odd! I ALWAYS have a can or two in the pantry!) The closest substitute I could come up with was a 16 oz. jar of nonfat black bean dip. Oh. My. Goodness. What a fabulous soup it made! Because the dip was already seasoned, I omitted all the seasoning in the recipe except for adding cilantro, which I LOVE. At that point, I figured what the heck and threw in a little less than a cup of corn I found in the bottom of the freezer. And, b/c I thought the soup might not be "hearty" enough for DH, I threw in 1/2 c of orzo at the end after whirring it A LITTLE with a stick blender. What resulted was a fabulous, thick, hearty, soup that was a perfect way to end the 20-degree day we had in MD. Sorry, Tugar, that I can't rate the recipe the way you posted it. But it was certainly the inspiration for a soup that I will make again and again! :-) FYI, the way mine ended up, it's 7 WW pts/6 hearty servings.
- 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) canpeeled 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
Directions See How It's Made
- 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.