Description
A hearty and creamy soup made with ground beef, vegetables, and spices, perfect for chilly nights.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups beef broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Add diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is soft and fragrant.
- Stir in diced potatoes, pinto beans, corn, and diced tomatoes with green chilies. Pour in the beef broth and bring to a boil.
- Reduce heat to low; cover and simmer for 20 minutes, or until potatoes are tender.
- Add heavy cream, smoked paprika, chili powder, salt, and pepper. Stir well and let cook for an additional 5 minutes until the soup is creamy and heated through.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Notes
For extra flavor, add spices like cumin or cayenne pepper. For a vegetarian version, replace ground beef with cooked lentils and use vegetable broth.