Hearty Ground Beef & Vegetable Soup

Ingredients

• 1.5 lb ground beef (80/20 recommended; drain excess grease if necessary)
• 1 onion (medium, diced)
• 4 cloves garlic (minced)
• 1 green bell pepper (diced fairly large)
• 1 red bell pepper (diced fairly large)
• 2 fresh tomatoes (medium, chopped fairly large)
• 1 can diced tomatoes (14–15 oz can)
• 1 can tomato sauce (15 oz can)
• 4 cups beef broth (Add an extra 1/2–1 cup if a soupier consistency is desired)
• 1 can kidney beans (15 oz can, drained and rinsed)
• 1 can pinto beans (15 oz can, drained and rinsed)
• 1 cup corn (fresh or frozen)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.5 tsp black pepper
• 0.75 tsp salt (Source gives 1/2–1 tsp; use to taste)
• 0.25 tsp cayenne pepper (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil (use only if needed for browning)

Steps

1. 1

   Heat a large heavy-bottomed pot over medium-high heat. If the beef is very lean or the pot is dry, add the olive oil.

2. 2

   Add the ground beef and cook for 6–8 minutes, breaking it into small pieces with a spoon, until browned throughout. Drain excess grease if necessary.

3. 3

   Add the diced onion and both diced bell peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

5. 5

   Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and optional cayenne pepper. Cook for 1–2 minutes, stirring, to toast the spices and deepen their flavor.

6. 6

   Add the chopped fresh tomatoes, canned diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir well and scrape up any browned bits from the bottom of the pot.

7. 7

   Stir in the drained, rinsed kidney beans, drained, rinsed pinto beans, and corn.

8. 8

   Bring the soup to a gentle boil, then reduce the heat to low. Partially cover the pot and simmer for 35–45 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.

9. 9

   For a thicker, richer consistency, remove the lid and simmer uncovered for the final 15–20 minutes. If the soup becomes too thick, add a little more beef broth; if it is too thin, continue simmering uncovered.

10. 10

    Taste the soup and adjust with additional salt, chili powder, black pepper, or cayenne as desired.

11. 11

    Remove the pot from the heat and let the soup rest for 10 minutes so the broth can thicken noticeably.

12. 12

    Serve piping hot with optional shredded cheddar or Monterey Jack, sour cream, chopped green onions, fresh cilantro, jalapeños, cornbread, crusty bread, or tortilla chips.

Notes

For an additional vegetable layer, add 1/2 cup finely diced celery. If rice-like grains are desired, stir in 1/2 cup cooked rice during the final 10 minutes. Suggested toppings include cheese, sour cream, green onions, cilantro, and jalapeños. Refrigerate leftovers promptly and reheat gently with a splash of broth if needed.

Nutrition per serving

• main
• soup
• American
• one-pot
• stovetop
• beef
• vegetables
• beans