Description
A hearty, tomato-based soup combining ground beef, beans, and vegetables, perfect for cold days and gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) corn, drained
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup bell peppers, chopped
Instructions
- In a large pot, brown the ground beef over medium heat until it’s no longer pink. Drain the excess fat if needed.
- Add the chopped onion and minced garlic to the pot, cooking until the onion turns translucent (about 3-5 minutes).
- Stir in the diced tomatoes, kidney beans, corn, beef broth, chili powder, cumin, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat and let it simmer for 30 minutes.
- Finally, stir in the chopped bell peppers and cook for an additional 10 minutes. Serve hot and enjoy!
Notes
Experiment with different beans or add more vegetables for variety. Serve with sour cream or cheese on top.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg