Description
A hearty, slightly smoky soup built around browned beef, tender potatoes, beans, corn, and a smooth splash of cream.
Ingredients
- 1 lb Ground Beef (or turkey or meat alternative)
- 1 large Onion, diced
- 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 if canned)
- 2 medium Potatoes, 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
Instructions
- Heat a large pot over medium-high heat and brown the ground beef for 6–8 minutes.
- Drain excess fat if desired, leaving a tablespoon for flavor; add diced onion and cook for about 4 minutes.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Sprinkle in smoked paprika, chili powder, cumin, salt, and black pepper; bloom spices for about 30 seconds.
- Add diced potatoes, canned tomatoes with juice, and beef broth; stir to combine.
- Bring to a gentle boil, then reduce heat to medium-low; cover and simmer until potatoes are tender (12–15 minutes).
- Stir in corn and black beans; simmer uncovered for another 5 minutes.
- Lower heat and stir in heavy cream, warming gently for about 2 minutes without bringing to a boil.
- Remove from heat and stir in half of the shredded cheddar until melted.
- Ladle into bowls and top with remaining cheddar; serve hot.
Notes
Replace beef with extra beans and mushrooms for a vegetarian version. Freezes well without dairy; add cream and cheese when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American