Beef and Bean Burrito Soup
Inspired by Quick Black Bean Soup in Holly Clegg's Gulf Coast Favorites - a gift from my sister!
½-1 pound ground beef (If you use the lesser amount increase black beans)
1 small onion, chopped (for when I’m lazy I buy the frozen chopped onions and bell peppers and use those)
1 bell pepper, chopped1-2 cloves garlic, minced (I buy the minced in the jar and just about a tablespoon)
1 can refried black beans
1-2 cans black beans (use more beans if you use less beef)
15 oz can diced tomatoes
4 cups chicken broth or water with enough chicken bouillon for 4 cups
1 teaspoon chili powder
1 teaspoon cumin
Season to taste ( I used about ¼ tsp onion powder, ¼ tsp garlic salt and ½ tsp creole seasoning – put salt and pepper would be okay too!)
Brown the ground meat & drain & rinse. Add to drained meat - onions, garlic and bell peppers and sauté til begins to get soft. Then add all other ingredients and cook for about 20 mins. Sprinkle each bowl with shredded cheese and cut up pieces of flour tortillas & green onions if you’re feeling fancy.
It won't be long before soup weather will be behind us. I'm looking forward to nursery shopping for some cool annuals like these spoon shaped african daisies I found last year.