Taco Soup with Ground Beef

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef, breaking it into small pieces with a spoon, and cook until browned, about 5 minutes.
2. 2 Add onion, bell pepper, and garlic to the pot. Cook until softened, about 5 minutes.
3. 3 Stir in kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth. Bring to a simmer.
4. 4 Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
5. 5 Simmer for 20-25 minutes, allowing flavors to meld.
6. 6 Serve hot with desired toppings.

Nutrition

Tips

• For a vegetarian option, substitute ground beef with an extra can of beans or use veggie crumbles.
• If you prefer a spicier soup, add a dash of hot sauce or diced jalapeños.
• This soup tastes even better the next day, allowing flavors to deepen.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through.

Serving Suggestions

• Serve with warm tortilla chips on the side.
• Pair with a fresh garden salad for a complete meal.
• A squeeze of lime adds a zesty kick.

FAQ