Description
A hearty, creamy soup combining ground beef, vegetables, and spices, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup diced potatoes (peeled or unpeeled)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the diced onion to the pot and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the chili powder, ground cumin, and smoked paprika, stirring well for 1 minute.
- Pour in the beef broth and add undrained diced tomatoes, diced tomatoes with green chilies, potatoes, and black beans. Stir to combine.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
- Stir in drained corn and heavy cream. Heat gently, but do not bring to a rolling boil.
- Season with salt and pepper to taste, simmer uncovered for 5 minutes to meld flavors.
- Ladle into bowls, garnish with shredded cheddar cheese, and serve hot.
Notes
Great with crusty bread or a side salad. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: cowboy soup, beef soup, creamy soup, comfort food, easy soup