Hearty Southwest Ground Beef and Vegetable Soup
A robust and filling soup featuring seasoned ground beef, Southwest-style spices, and a medley of fresh and vibrant vegetables, perfect for a cozy weeknight dinner.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb ground beef
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
4 cups beef broth
1 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste
1 cup frozen corn
1 tbsp lime juice
1/4 cup fresh cilantro, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned.
2. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Stir in the carrots, celery, and red bell pepper, cooking until slightly softened.
4. Add the diced tomatoes, black beans, and beef broth to the pot.
5. Season with cumin, chili powder, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes.
7. Stir in the corn, lime juice, and cilantro. Simmer for an additional 5 minutes.
8. Serve hot, garnished with additional cilantro if desired.
Storage
Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat soup on the stovetop over medium heat until warmed through, or microwave in a microwave-safe container in 1-minute intervals, stirring in between.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
