Description
A hearty and comforting cowboy soup filled with ground beef, beans, and vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 pound ground beef (or turkey beef sausage for a leaner option)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juice)
- 2 cups beef broth (or vegetable broth for vegetarian)
- 1 medium onion, diced
- 1 bell pepper (red, green, or yellow), diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional: 1-2 jalapeños, diced for added heat
- Optional: Fresh cilantro or parsley for garnish
- Optional: Sour cream or avocado for topping
Instructions
- Start by heating a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces, about 5-7 minutes.
- Next, add the diced onions and bell pepper. Sauté until tender, around 3-4 minutes. Add minced garlic during the last minute.
- Stir in chili powder, cumin, oregano, salt, and pepper, cooking for another minute.
- Pour in the diced tomatoes, kidney beans, black beans, corn, and broth. Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes.
- Taste and adjust seasonings if needed. Serve topped with fresh cilantro and a dollop of sour cream or avocado.
Notes
This recipe can be made vegetarian by omitting the ground beef and using more beans or lentils. Serve with cornbread or a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 60mg