Rosarita Hearty Bean Soup
A hearty, flavorful bean soup with tender steak, spicy refried beans, and vibrant vegetables, perfect for comforting meals and satisfying a crowd with bold Mexican-inspired flavors.
Ingredients
- 1 lb. tender steak, cubed ⓘ
- 2 Tbsp. flour ⓘ
- 1/4 c. vegetable oil ⓘ
- 1 1/2 c. chopped onions ⓘ
- 1 c. chopped red or green pepper ⓘ
- 1 (30 oz.) can Rosarita spicy refried beans ⓘ
- 2 (14 1/2 oz.) cans beef broth ⓘ
- 1 (12 oz.) can Mexican style or regular corn, drained ⓘ
- 1 (4 oz.) can chopped green chilies ⓘ
- 1 (2 1/2 oz.) can sliced ripe olives ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/2 tsp. ground cumin seed ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- tortilla chips ⓘ
- sour cream ⓘ
Instructions
- Toss the cubed steak in flour to coat evenly.
- Heat vegetable oil in a Dutch oven over medium heat.
- Add the coated steak and cook until lightly browned.
- Add chopped onions and peppers; cook until onions are limp.
- Add refried beans, beef broth, drained corn, green chilies, sliced ripe olives, garlic powder, cumin, and cayenne pepper.
- Stir until beans are thoroughly blended.
- Simmer the soup for 20 minutes, stirring occasionally.
- Ladle the soup into bowls and top with tortilla chips and sour cream before serving.
Tips & Substitutions
For a richer flavor, consider marinating the steak in lime juice and spices for a few hours before cooking. If you're short on time, pre-cooked or canned steak can be used as a quick substitute. You can also experiment with different types of beans or add more vegetables to enhance the nutritional value. For a vegetarian option, substitute the steak with mushrooms or tofu.
Serving Suggestions
Serve this hearty soup with tortilla chips for a delightful crunch and a dollop of sour cream for added creaminess. It pairs beautifully with Taco Salad For A Crowd or a side of cornbread for a complete meal. For a refreshing contrast, consider a light salad or fresh fruit on the side.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rosarita Hearty Bean Soup contains roughly 1464 calories, with 59g protein, 183g carbohydrates, and 77g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (177% of the Daily Value). Note that it is relatively high in sodium, at 784mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the steak and using vegetable broth instead of beef broth. Substituting the steak with hearty vegetables like mushrooms or zucchini can add texture and flavor, making it a satisfying vegetarian dish.
How can I thicken the soup if it's too watery?
If the soup is too watery, you can thicken it by adding a bit more flour mixed with water or by pureeing a portion of the soup and stirring it back in. Alternatively, letting it simmer longer can help reduce the liquid and concentrate the flavors.
What can I serve with Rosarita Hearty Bean Soup?
This soup is hearty enough to stand alone, but it pairs well with a side of tortilla chips and a fresh salad. You might also enjoy it alongside a classic cornbread or even alongside Mexican recipes like enchiladas for a flavorful spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).