Categories: Ground Beef, Main Dish, Soup, Tex-Mex
Ingredients
- 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
Directions
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Roughly chop the onion, pepper, and celery.
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Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.
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Add the beef and cook until browned.
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Add the tomatoes and refried beans with the garlic, spices, and mix well.
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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.
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Reduce heat and simmer for 30 minutes stirring occasionally.
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Either use a stick blender or small batches into your food processor and puree the soup.
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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.).
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Serve with sour cream and tortilla chips.
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Freezes Well.