Description
A cozy, creamy soup featuring ground beef and tender potatoes, perfect for busy weeknights.
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)
- 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 (fresh cheese preferred)
Instructions
- Heat a large pot over medium-high heat, add the ground beef and cook until browned. Drain excess fat if desired.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
- Stir in the smoked paprika, chili powder, cumin, salt, and black pepper until fragrant.
- Pour in the diced tomatoes and beef broth, and stir in the diced potatoes. Bring to a gentle boil and then reduce to a simmer.
- Simmer uncovered for 15 to 20 minutes until the potatoes are fork tender.
- Add the corn and black beans and simmer for an additional 5 minutes.
- Lower the heat and stir in the heavy cream until creamy, keeping the soup just below a simmer.
- Remove from heat and stir in the shredded cheddar cheese until melted.
Notes
Great served with crusty bread or warm corn tortillas. Add lime wedges for acidity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg