Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1 can (15 oz) corn kernels
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese and fresh cilantro for topping
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic; cook until translucent.
- Stir in kidney beans, black beans, corn, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Serve hot topped with shredded cheese and chopped cilantro.
Notes
- You can add chopped jalapenos for extra spice.
- This soup freezes well for meal prep.
- For a thicker texture, mash some beans before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Budget-friendly, hearty
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 65mg