Description
Hearty and protein-packed Mexican beef, tomato, and bean soup combines ground beef, tomatoes, black beans, and bold Mexican spices for a cozy, family-friendly meal that’s easy to prepare and perfect for any day.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 can diced tomatoes (14 oz)
- 1 can black or kidney beans, drained and rinsed
- 4 cups beef or chicken broth
Spices and Seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
Toppings (Optional)
- Lime wedges
- Fresh cilantro, chopped
- Shredded cheese
Instructions
- Brown the Beef and Onions: In a large stovetop pot or Dutch oven, cook the ground beef over medium heat, stirring occasionally. Add the diced onion and continue cooking until the beef is fully browned and the onions are softened. Drain any excess fat for a leaner soup.
- Add Tomatoes, Beans, and Broth: Stir in the canned diced tomatoes (with their juice), drained black or kidney beans, and the broth. Mix well to combine all ingredients evenly.
- Season the Soup: Add chili powder, ground cumin, salt, and pepper. Stir thoroughly to distribute the spices throughout the soup.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 15 to 20 minutes to allow the flavors to meld and the soup to heat through.
- Serve with Toppings: Ladle the soup into bowls and garnish with fresh lime wedges, chopped cilantro, and shredded cheese as desired for added flavor and a bright finish.
Notes
- You can add corn kernels or diced bell peppers during step 3 for extra texture and flavor.
- This soup freezes well; store in airtight containers for up to 3 months and reheat gently on the stovetop.
- Use low-sodium broth to control the salt content.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
