Description
A hearty, Tex-Mex–inspired soup made with ground beef, beans, veggies, and tomatoes. It’s filling, flavorful, and perfect for cold nights or feeding a crowd!
Ingredients
Ground Beef Mixture:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Soup Base:
- 4 cups beef broth
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (14 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 medium potatoes, peeled and diced
- 2 medium carrots, sliced
Seasoning:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt & pepper, to taste
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Cook Ground Beef Mixture: In a large pot or Dutch oven, cook ground beef and onion over medium-high heat until browned. Drain excess fat if needed.
- Add Aromatics: Add garlic and cook until fragrant (about 30 seconds).
- Combine Ingredients: Stir in beef broth, diced tomatoes, Rotel, beans, corn, potatoes, and carrots.
- Season and Simmer: Season with chili powder, smoked paprika, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until potatoes and carrots are tender.
- Adjust and Garnish: Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley before serving.
Notes
- You can add canned green beans or zucchini for extra vegetables.
- For a spicier soup, use hot Rotel or add jalapeños.
- Serve with cornbread, biscuits, or tortilla chips for a full meal.
- Freezes well — let cool completely, then store in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, One-Pot
- Cuisine: American, Tex-Mex–Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 60mg
