A simple, filling soup made with ground beef, beans, corn, and potatoes, finished with a touch of cream for a comforting meal.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen or canned corn
2 medium potatoes, peeled and diced (about 1 inch cubes)
1/2 cup heavy cream or evaporated milk
Salt and black pepper to taste
1 tablespoon vegetable oil
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Pour in the beef broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer.
Add the diced potatoes, kidney beans, and black beans to the pot. Return the soup to a simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender.
Stir in the corn and cook for an additional 5 minutes.
Remove the pot from the heat. Stir in the heavy cream or evaporated milk until fully combined.
Season with salt and pepper to your preference. Serve hot.
Notes
For a smoky flavor, use fire-roasted diced tomatoes.
If you prefer a thicker soup, mash about 1/4 cup of the cooked potatoes against the side of the pot before adding the cream.
This soup freezes well before adding the cream; add the cream after reheating.