Description
A delightful cowboy-inspired soup combining ground beef with hearty vegetables and a splash of cream for a comforting meal.
Ingredients
- 1 lb Ground Beef (or turkey, or a meat alternative)
- 1 large Onion (yellow or white)
- 3 cloves Garlic (minced)
- 4 cups Beef Broth (or vegetable broth for a 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 (Yukon Gold or russet, diced small)
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder (adjust for heat preference)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (adjust to taste)
- 1 cup Heavy Cream (or coconut milk for a dairy-free option)
- 1 cup Shredded Cheddar Cheese (fresh cheese preferred)
Instructions
- In a large pot, heat some oil over medium heat.
- Add the ground beef (or your chosen protein) and cook until browned. Break it apart with a spoon as it cooks.
- Stir in the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Pour the beef broth into the pot, followed by the diced tomatoes, corn, black beans, and diced potatoes. Mix well.
- Add the smoked paprika, chili powder, cumin, salt, and black pepper. Stir everything together.
- Let the soup simmer for about 20-25 minutes, allowing the potatoes to cook through.
- Once cooked, reduce the heat and stir in the heavy cream (or coconut milk) until well combined.
- Right before serving, sprinkle in the shredded cheddar cheese and stir until melted.
Notes
For a vegan version, omit the meat and use vegetable broth along with coconut cream.