Description
A hearty one-pot soup with seasoned ground beef, tender Yukon Gold potatoes, pinto beans, corn, fire-roasted tomatoes, and smoky spices in savory beef broth.
Ingredients
1 pound lean ground beef, preferably 90% lean
1 medium yellow onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
3 cups Yukon Gold potatoes, cut into ½-inch cubes
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
1 can (8 ounces) tomato sauce
4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
¾ teaspoon kosher salt, plus more if needed
¼ teaspoon ground black pepper
Instructions
1. Dice the onion and bell pepper, mince the garlic, and cut the potatoes into even ½-inch cubes.
2. Add ground beef to a large Dutch oven over medium-high heat. Cook for 6–8 minutes, breaking it into crumbles, until browned and it reaches 160°F. Drain excess fat if needed.
3. Add onion and bell pepper. Cook about 4 minutes until beginning to soften.
4. Add garlic and cook for 30 seconds.
5. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 30 seconds.
6. Add potatoes, pinto beans, corn, fire-roasted tomatoes with their juices, tomato sauce, beef broth, and Worcestershire sauce.
7. Bring to a gentle boil, then reduce heat to medium-low.
8. Partially cover and simmer for 18–22 minutes, stirring occasionally.
9. Check a potato cube with a fork. It should be tender but still hold its shape.
10. Taste and adjust salt, pepper, or broth before serving.
Notes
Cut potatoes evenly so they cook at the same rate.
Brown the beef before adding liquid for deeper savory flavor.
Black beans or kidney beans may replace pinto beans.
Red potatoes can replace Yukon Gold potatoes.
Add cayenne, jalapeño, or chipotle for more heat.
Add broth if the soup becomes thicker than desired.
Refrigerate promptly in shallow airtight containers for 3–4 days.
Freeze cooled portions for about 2–3 months for best texture. Potatoes may soften slightly after thawing.
Reheat until the center reaches 165°F, adding a splash of broth if needed.
Nutrition
- Serving Size: About 1½ cups
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 725mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg