Description
A hearty, comforting soup made with ground beef, beans, and tomatoes, perfect for busy nights when you need a filling meal that cooks itself.
Ingredients
Units
Scale
Main Ingredients
- 1 lb ground beef (Lean or any preferred type works.)
- 1 can kidney beans (Drained and rinsed.)
- 1 can pinto beans (Drained and rinsed.)
- 1 can diced tomatoes (Fire roasted for extra flavor.)
- 1 can tomato sauce (Crushed tomatoes can be substituted.)
- 1 cup corn (Frozen or canned.)
- 1 medium onion (Chopped.)
- 3 cloves garlic (Minced.)
- 4 cups beef broth (Chicken broth can work too.)
Seasonings
- 1 tbsp chili powder (Adjust as desired for spice.)
- 1 tsp cumin (For flavor.)
- 1 tsp salt (To taste.)
- 1 tsp pepper (To taste.)
- 1/2 tsp smoked paprika (Optional, for smoky flavor.)
Optional Add-Ins
- 1 cup diced bell peppers (For added veggies.)
- 1/2 cup chopped jalapenos (Optional, for spice.)
Instructions
Preparation
- Brown the ground beef in a skillet. Drain any extra grease.
- Add the cooked beef to the crockpot.
- Dump in the beans, corn, diced tomatoes, tomato sauce, broth, chopped onion, and garlic.
- Sprinkle in your seasonings: chili powder, cumin, salt, pepper, and smoked paprika if using.
- Stir to combine, cover, and cook.
- Taste near the end and adjust seasoning as desired.
Notes
For a thicker consistency, mash some beans and stir them back in. Leftovers can be stored in airtight containers for up to 4 days. It can also be frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course, Soup
- Cuisine: American, Tex-Mex
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 10
- Protein: 25
