Description
A hearty and flavorful soup perfect for feeding a large group.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds ground beef
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 6 cups beef broth
- 2 cups water
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add chopped onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, beef broth, and water. Bring to a simmer.
- Add kidney beans, black beans, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or longer for flavors to meld, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
- Serve with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.
- This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
