Ingredients
Scale
- 1 lb. ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1 tbsp. olive oil, if needed
- 2 tbsp. fresh parsley, chopped, optional
Instructions
- Brown the ground beef in a large pot over medium heat until fully cooked, then drain excess grease if needed.
- Add the diced onion and celery and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds.
- Add the diced potatoes and sliced carrots and cook for 2 minutes.
- Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper.
- Add the diced tomatoes, tomato sauce, and beef broth, then stir well.
- Stir in the kidney beans, pinto beans, and corn.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 25 to 35 minutes.
- Cook until the potatoes and carrots are fork-tender and the flavors have blended.
- Taste and adjust the seasonings as desired.
- Garnish with fresh parsley and serve hot with cornbread, crusty bread, or your favorite toppings
- Prep Time: 10
- Cook Time: 15
- Category: Dinner