Description
A hearty and comforting soup filled with ground beef, beans, and vibrant vegetables in a rich, creamy base.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cup frozen corn
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) pinto beans, drained
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add ground beef and break it up; cook until browned, about 5-7 minutes.
- Sauté onion, garlic, and bell pepper for 3-5 minutes until softened.
- Combine corn, kidney beans, pinto beans, diced tomatoes, and chicken broth in the pot.
- Season with chili powder, cumin, salt, and black pepper; simmer for 15 minutes.
- Add heavy cream, stirring gently; heat through without boiling.
- Serve in bowls topped with cheddar cheese.
Notes
For a thicker soup, use an immersion blender on a portion of the soup. Can be made ahead and stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg