Description
A warm and filling soup that blends ground meat, potatoes, beans, corn, and cream for a cozy weeknight meal.
Ingredients
Scale
- 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
- 2 medium potatoes, diced small
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 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 heat. Add the ground beef and cook until browned. Drain excess fat if needed.
- Add the diced onion and cook until soft, about 4 minutes. Stir in minced garlic and cook for 30 seconds.
- Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Add diced potatoes, diced tomatoes with their juice, and beef broth. Bring to a simmer.
- Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Stir in corn and black beans. Cook for 3–5 minutes to heat through.
- Lower the heat and stir in heavy cream. Heat gently; do not boil after adding cream.
- Add shredded cheddar cheese and stir until melted and smooth. Taste and adjust salt and pepper.
- Serve hot with your favorite toppings.
Notes
Use low-sodium broth to control salt. For a dairy-free version, use full-fat coconut milk and a dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg