Description
A quick and comforting one-pot soup that combines ground beef, vegetables, and cream for a hearty meal.
Ingredients
Scale
- 1 lb Ground Beef (or turkey or meat alternative)
- 1 large Onion (yellow or white)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth for vegetarian option)
- 14.5 oz Diced Tomatoes (canned with juice)
- 1 cup Corn (canned or frozen)
- 15 oz Black Beans (drained and rinsed if canned)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder (adjust for heat preference)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (adjust to taste)
- 1 cup Heavy Cream (or coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (preferably fresh)
Instructions
- Brown the meat in a large pot over medium heat for 5-7 minutes, seasoning with salt and pepper.
- Sauté the chopped onion for 3-4 minutes until translucent, then add minced garlic and cook for another 30 seconds.
- Add diced potatoes, corn, and black beans, stirring until mixed.
- Pour in beef broth and diced tomatoes, bring to a simmer, and cook for 15 minutes until potatoes are tender.
- Stir in smoked paprika, chili powder, cumin, salt, and black pepper, adjusting to taste.
- Incorporate heavy cream (or coconut milk) and heat through for 3-5 minutes until creamy.
- Add shredded cheddar cheese, stirring until melted.
- Serve hot, optionally garnished with extra cheese or fresh herbs.
Notes
This soup is customizable; feel free to add any leftover vegetables or adjust spices to fit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg