Description
A cozy and hearty soup combining ground beef, vegetables, and a creamy finish. Perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 lb Ground Beef (or turkey or meat alternative)
- 1 large Onion (yellow or white for best flavor)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth for vegetarian option)
- 14.5 oz Diced Tomatoes (canned with juice)
- 1 cup Corn (canned or frozen)
- 15 oz Black Beans (drained and rinsed if canned)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder (adjust for heat preference)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (adjust to taste)
- 1 cup Heavy Cream (or coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
- Prepare the ingredients: Dice the onion and potatoes, and mince the garlic.
- Cook the beef: In a large pot over medium heat, brown the ground beef until it’s fully cooked. Drain excess fat if necessary.
- Add aromatics: Stir in the diced onion and minced garlic to the pot and cook until the onion becomes translucent.
- Combine base ingredients: Pour in the beef broth, diced tomatoes, corn, black beans, and potatoes. Add in the smoked paprika, chili powder, cumin, salt, and black pepper. Stir everything together.
- Simmer: Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Add cream and cheese: Once the soup is ready, stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Notes
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt. Serve hot with crusty bread.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg