Hearty Ground Beef & Vegetable Soup

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.

   Start 8-minute timer
3. 3

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

   Start 5-minute timer
4. 4

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

   Start 30-second timer
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.

   Start 2-minute timer
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.

   Start 45-minute timer
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.

   Start 20-minute timer
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.

    Start 10-minute timer
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.