Spicy Ground Beef and Vegetable Soup
Warm up your kitchen with this hearty and flavorful Spicy Ground Beef and Vegetable Soup, a wholesome one-pot meal perfect for chilly evenings. Packed with tender ground beef, vibrant vegetables like carrots, celery, and red bell peppers, and a kick of bold spices including cumin, paprika, chili powder, and red pepper flakes, this comforting soup strikes the perfect balance of heat and savory goodness. A rich beef broth ties it all together, while frozen green beans and corn add convenience and texture. Ready in just 45 minutes, this nutrient-dense soup is ideal for busy weeknights and meal prepping, serving up to six hungry souls. Garnish with fresh parsley for a burst of freshness, and enjoy this cozy, satisfying dish that’s both easy to make and loaded with flavor. Keywords: spicy ground beef soup, vegetable beef soup recipe, easy one-pot dinner, hearty soup ideas, comfort food recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 14.5 ounces diced tomatoes, canned
- 4 cups beef broth
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 medium potato, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large soup pot over medium-high heat.
Add the ground beef to the pot and cook until browned, breaking it up into small pieces with a wooden spoon. Drain excess fat if needed, then set the beef aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and red bell pepper. Cook for 1-2 minutes until fragrant.
Return the cooked ground beef to the pot. Add the canned diced tomatoes, beef broth, diced potato, frozen corn, and frozen green beans.
Mix in the ground cumin, paprika, chili powder, red pepper flakes, salt, and black pepper.
Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
Taste and adjust seasonings if needed.
Remove the soup from heat and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7250 mg | 315% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 37.6 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5230 mg | 111% | |
*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.
