Description
A hearty, Tex‑Mex inspired soup featuring ground beef, potatoes, beans, corn, and a flavorful spiced broth—perfect for feeding a crowd.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 large green bell pepper, chopped
- 4 cups beef broth
- 1 (14.5 oz) can Mexican‑flavored diced tomatoes, undrained
- 1 (15.5 oz) can pinto beans, undrained
- 1 (15.25 oz) can corn, drained
- 1 large baking potato, peeled and cubed
- 1 Tbsp chili powder
- 1 Tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
- Heat a large stock pot over medium‑high heat. Add ground beef and chopped onion; cook, breaking up beef, until onions soften and beef is no longer pink (~5 min). Drain excess fat.
- Add bell pepper, beef broth, diced tomatoes (with juices), pinto beans, corn, cubed potato, chili powder, Worcestershire sauce, paprika, and cumin. Stir to combine.
- Bring mixture to a boil, then reduce heat and simmer uncovered for 40 minutes, until potato is tender and flavors meld.
- Season with salt and pepper to taste, ladle into bowls, and serve warm.
Notes
- Great for leftovers—flavors deepen after resting.
- Optional add‑ins: jalapeño, red pepper flakes for heat.
- Crock‑pot variation: Brown beef & onion, combine all ingredients in slow cooker, cook on low 5–6 hrs or high 2–3 hrs.
- Instant Pot option: Sauté beef and onion, then pressure cook with all ingredients for 15 minutes, quick release.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
