Description
A heartwarming and hearty soup perfect for autumn, filled with beef, beans, and veggies that warms you from the inside out.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot over medium heat, cook the ground beef until it’s beautifully browned, draining any excess fat.
- Add the diced onion and garlic into the pot and sauté until the onion is translucent.
- Toss in the diced carrots and celery, cooking for about 5 minutes until slightly softened.
- Stir in the diced tomatoes, kidney beans, beef broth, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce the heat and let the soup simmer for about 15 minutes.
- Stir in the corn and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup is great for meal prep and tastes even better the next day. It can be stored in the fridge for 3–4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg