Hearty Southwest Ground Beef and Vegetable Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Hearty Southwest Ground Beef and Vegetable Soup is a comforting, flavor-packed dish that brings a taste of the Southwest to your kitchen. With its vibrant mix of vegetables and spices, it’s perfect for those chilly evenings when you crave something both nourishing and satisfying.

Ingredients for Hearty Southwest Ground Beef and Vegetable Soup

Ground beef is the backbone, providing rich flavor and protein. Using lean beef reduces excess fat. Olive oil helps sear the beef and adds a hint of fruitiness. Onion and garlic are essential aromatics, creating a savory base. Carrots, celery, and red bell pepper contribute sweetness, crunch, and color. Diced tomatoes add acidity and richness, while black beans offer heartiness and texture. Beef broth deepens the soup’s flavor profile, and a blend of cumin and chili powder spices things up. Finally, corn adds a touch of sweetness, lime juice brightens the dish, and cilantro lends freshness.

Tips & Tricks

  • For a spicier kick, add a pinch of cayenne pepper or some sliced jalapeños.
  • If the soup is too thick for your liking, feel free to add extra beef broth or water.
  • Make it vegetarian by swapping ground beef for a plant-based alternative and using vegetable broth.

Serving Suggestions

This soup pairs perfectly with a side of warm, crusty bread or a simple green salad. For a Southwestern twist, serve it with tortilla chips or warm, buttered corn tortillas on the side.

Frequently Asked Questions

Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will add a nice crunch. Just cut it off the cob and add it with the other vegetables.
How can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Can I make this soup in a slow cooker?
Yes, brown the beef and sauté the onions and garlic first. Then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Hearty Southwest Ground Beef and Vegetable Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add the ground beef. Break it apart with a wooden spoon, cooking until it's browned and no longer pink. This usually takes about 5–7 minutes.

Next, toss in the chopped onion and minced garlic. Stir them around with the beef, cooking until the onion becomes translucent, approximately 3–4 minutes. You’ll know it’s ready when the kitchen smells irresistible.

Now, incorporate the sliced carrots, celery, and chopped red bell pepper. Stir occasionally and let these veggies cook until they're just starting to soften, which should take about 5 minutes.

Pour in the canned diced tomatoes (including their juice), black beans, and beef broth. Stir everything together, then season with cumin, chili powder, salt, and pepper. Bring the mixture to a rolling boil.

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20 minutes, allowing the flavors to meld together beautifully.

Stir in the frozen corn, lime juice, and chopped cilantro. Let the soup simmer for another 5 minutes, just enough to heat the corn through and blend in the lime and cilantro.

Serve the soup hot, garnished with additional cilantro if you like a bit more freshness.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Loaded with healthy veggies, making it a nutritious choice.
  • Bold, zesty flavors that will excite your taste buds.
  • Flexible and forgiving — easy to adapt to what you have on hand.

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

Step-by-step 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.

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