Southwestern Ground Beef Soup
Warm, hearty, and bursting with bold flavors, Southwestern Ground Beef Soup is the ultimate comfort meal that combines savory ground beef, vibrant veggies, and a medley of robust spices for a true taste of the Southwest. This 30-minute wonder is teeming with protein-packed black and kidney beans, sweet pops of corn, and the zesty kick of diced tomatoes with green chilies. Infused with smoky paprika, cumin, and oregano, every spoonful is a celebration of spiced perfection. Simple to prepare and easily customizable with toppings like fresh cilantro or gooey cheddar cheese, this soup is perfect for busy weeknights or cozy gatherings. Serve it with warm cornbread or tortilla chips for a filling, flavorful feast that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 10-ounce can canned diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease if needed.
Add the diced onion, garlic, and red bell pepper to the pot. Sauté for 5 minutes, or until the vegetables are softened and fragrant.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste, stirring well to coat the beef and vegetables evenly.
Pour in the beef broth, followed by the diced tomatoes with green chilies, black beans, kidney beans, and frozen corn.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Adjust seasoning to taste, adding more salt or chili powder if desired.
Ladle the soup into bowls and garnish with fresh cilantro and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 8560 mg | 372% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 35.5 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 956 mg | 74% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5865 mg | 125% | |
*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.
