Description
A cozy mix of beef, beans, corn, potatoes, and cream, perfect for filling weeknight meals.
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)
- 2 medium Potatoes (Yukon Gold or russet, diced small)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup Heavy Cream (or coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the chopped onion and garlic. Cook for 3–4 minutes until the onion is soft.
- Stir in smoked paprika, chili powder, cumin, salt, and pepper. Cook for one minute.
- Add diced potatoes, diced tomatoes with juice, corn, black beans, and beef broth. Stir well.
- Bring to a boil, then lower heat and simmer for 15–20 minutes, until potatoes are tender.
- Turn off the heat and stir in the heavy cream. Heat gently, do not boil.
- Stir in half of the shredded cheddar until melted, saving the rest for topping.
Notes
Cool the soup to room temperature before storing. It can be refrigerated for up to 3–4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg