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    You are in: Home / Recipes / Beefy Refried Bean Soup Recipe
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    Beefy Refried Bean Soup

    Beefy Refried Bean Soup. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Tugar357's Note:

    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.

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    Units: US | Metric


    1. 1
      Roughly chop the onion, pepper, and celery.
    2. 2
      Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
    3. 3
      Add the beef and cook until browned.
    4. 4
      Add the tomatoes and refried beans with the garlic, spices, and mix well.
    5. 5
      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.
    6. 6
      Reduce heat and simmer for 30 minutes stirring occasionally.
    7. 7
      Either use a stick blender or small batches into your food processor and puree the soup.
    8. 8
      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.).
    9. 9
      Serve with sour cream and tortilla chips.
    10. 10
      Freezes Well.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on January 05, 2010


      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.

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    • on September 29, 2010


      i made this soup today and thought as is it was pretty bland. once i added 2 ts of beef granules, extra cumin, extra chili powder, a pinch of sugar, and a fair amout of salt and pepper it was pretty good. if i make this soup again i'll add a can of beans probably pinto.
      thanks for posting

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    • on August 31, 2009


      MMMMM...This was good. My DH was very scared by the name but he really enjoyed it. I didn't puree. I also added 1C uncooked rice, can of black bean rinced, about 1C of frozen corn and 2 small cans of green chilies. I also used heaping teaspoons of the spices for more flavor. I will make this again and again. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (59)


    Nutritional Facts for Beefy Refried Bean Soup

    Serving Size: 1 (423 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.5
    Calories from Fat 156
    Total Fat 17.4 g
    Saturated Fat 5.4 g
    Cholesterol 51.4 mg
    Sodium 692.9 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 6.4 g
    Sugars 6.0 g
    Protein 20.7 g

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