Spicy Beef and Bean Soup with Oven Roasted Peppers
Warm up with a bowl of Spicy Beef and Bean Soup with Oven Roasted Peppers, a bold and hearty dish that's perfect for satisfying your cravings on chilly days. This comforting soup combines tender ground beef, protein-packed black and kidney beans, and a medley of fragrant spices like cumin, smoked paprika, and chili powder for a spicy kick. The star of the recipe is the oven-roasted red bell peppers, which add a smoky sweetness and elevate every spoonful. Simmered in a rich beef broth with diced tomatoes, this one-pot wonder comes together in under an hour, making it ideal for weeknight dinners. Top it off with a sprinkle of fresh cilantro and a dollop of sour cream for the perfect finishing touch. Whether you're meal prepping or serving a crowd, this easy-to-make soup is guaranteed to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 0.5 teaspoon crushed red pepper flakes
- 4 cups beef broth
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 large red bell peppers
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- to taste sour cream (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper. Cut the red bell peppers in half, remove seeds and stems, and place them cut side down on the baking sheet.
Brush the peppers lightly with 1 tablespoon of olive oil and roast for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the skins, dice, and set aside.
In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, chili powder, and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.
Pour in the beef broth and add the canned diced tomatoes (with their juices). Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer and add the black beans and kidney beans. Stir well and let cook for 20 minutes to allow the flavors to meld.
Stir in the roasted diced red bell peppers, season with salt and black pepper, and simmer for an additional 5 minutes.
Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with chopped fresh cilantro and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 6.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 978 mg | 21% | |
*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.
