Mexi Beef and Bean Soup
Warm up with a hearty, flavor-packed bowl of Mexi Beef and Bean Soup, a one-pot wonder blending tender ground beef, vibrant spices, and wholesome beans. This easy-to-make soup features pantry staples like black beans, pinto beans, and canned tomatoes, elevated by a zesty lime finish and optional garnishes like fresh cilantro, shredded cheese, and sour cream. Ready in just 45 minutes, its bold combination of chili powder, cumin, and paprika brings authentic Tex-Mex flavor to your table. Perfect for meal prep or a cozy family dinner, this gluten-free soup pairs beautifully with tortilla chips or crusty bread for an irresistibly satisfying meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes, canned
- 4 cups beef broth
- 15 ounces black beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup corn, canned or frozen
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded cheese, for serving (optional)
- 0.25 cup sour cream, for serving (optional)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it into small pieces with a wooden spoon. This should take about 5-7 minutes. Drain any excess fat and remove the beef to a plate; set aside.
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chili powder, cumin, paprika, dried oregano, salt, and black pepper. Cook the spices with the onion and garlic for 1 minute to release their flavors.
Add the tomato paste to the pot and stir, cooking for about 30 seconds.
Pour in the beef broth and stir to combine. Add the canned diced tomatoes, black beans, pinto beans, corn, and the cooked ground beef back to the pot. Stir well.
Bring the soup to a simmer, then reduce the heat to low and let it cook for 20 minutes uncovered, stirring occasionally.
Taste the soup and adjust the seasonings as needed. Stir in the juice of one lime for a fresh, tangy finish.
Ladle the soup into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream, if desired.
Serve warm with tortilla chips or crusty bread on the side.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 5.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
