Description
A hearty, rustic soup filled with seasoned ground beef, vegetables, beans, and potatoes simmered in a spiced tomato broth — perfect for chilly nights and comforting dinners.
Ingredients
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1 lb ground beef
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1 tbsp olive oil (if needed)
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 tbsp chili powder
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1 tsp ground cumin
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1 tsp paprika
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1 tsp dried oregano
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Salt and pepper to taste
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1 (14.5 oz) can diced tomatoes
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1 (15 oz) can pinto or kidney beans, drained
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1 cup corn (frozen or canned)
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1 large potato, diced
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4 cups beef broth
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Optional: ½ cup tomato sauce or 1 tbsp tomato paste
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1 bay leaf (optional)
Instructions
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In a large pot, brown ground beef. Drain excess fat.
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Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic.
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Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir well.
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Pour in diced tomatoes, beans, corn, potatoes, and broth. Add tomato sauce if using.
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Bring to a boil, then simmer 20–25 minutes until potatoes are tender.
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Taste and adjust seasoning. Remove bay leaf and serve.
Notes
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Add extra vegetables or use different beans for variation.
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Store leftovers in the fridge up to 4 days or freeze for 3 months.
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Serve with cornbread, biscuits, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main
- Cuisine: American Southwestern Ranch-Style
Nutrition
- Calories: ~375 per serving