I Can Soup
- Carbohydrate 29.36725776417 g
- Cholesterol 77.5103800625 mg
- Fat 69.92307833737 g
- Fiber 6.02756423486936 g
- Protein 17.61353980738 g
- Saturated Fat 12.3354013679875 g
- Serving Size 1 1 Serving (401g)
- Sodium 1568.676122091 mg
- Sugar 23.3396935293006 g
- Trans Fat 5.32418748236999 g
- Calories 798 calories
Step-by-step
- Brown ground beef and onion; drain.
- Stir in beans and next 7 ingredients.
- Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
- Serve with desired toppings.
Lean ground beef carries the primary structural weight in this style of bean-and-chile preparation. Without adequate browning, rendered fats separate too aggressively from the tomato base, creating an oily film on the surface rather than an emulsified broth.
- Brown the beef and chopped onion over medium-high heat until deep Maillard crusts form on the pan bottom, which anchors the savory depth of the pot.
- Refried beans act as a hidden thickener; whisking them thoroughly into the simmering liquid prevents clumping and yields a velvety, uniform body without requiring flour or cornstarch slurry.
- Simmer the mixture uncovered for precisely 15 minutes to allow excess moisture from the canned corn and tomatoes to evaporate, concentrating the spices adequately.
- Store leftovers in airtight glass containers for up to four days in the refrigerator, or freeze for two months; add a splash of water when reheating on the stovetop over medium-low heat to restore the original consistency.
Freezing changes the cell walls of canned beans and chilis, making them slightly softer upon thawing. Gentle reheating preserves the remaining structural integrity of the legumes.
