Description
A robust, rustic American stew that feels like a big hug in a bowl. This ‘kitchen sink’ style soup combines lean ground beef, tender potatoes, sweet corn, and protein-packed pinto beans in a savory, spiced tomato base. It is the perfect budget-friendly, one-pot meal for busy families looking for a comforting, filling dinner that tastes even better the next day.
Ingredients
1 pound lean ground beef
1 medium yellow onion, diced
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1 cup peeled and diced potatoes (russet or yukon gold)
2 cans (15 ounces each) diced tomatoes with juice
1 can (15 ounce) sweet corn, drained
1 can (15 ounce) pinto beans, drained and rinsed
1 can (8 ounce) tomato sauce
3 cups beef broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat.
Add the diced onion and bell peppers to the pot, sautéing until soft and translucent.
Stir in the diced potatoes, chili powder, smoked paprika, and Cajun seasoning, coating the beef and vegetables evenly.
Pour in the diced tomatoes with their juices, tomato sauce, and beef broth.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until potatoes are tender.
Stir in the drained corn and pinto beans, simmering for an additional 5-10 minutes to heat through.
Season with salt and pepper to taste before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavors tend to deepen after resting overnight.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg