Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, tortilla chips
Instructions
- In a large pot over medium heat, add the ground beef, chopped onion, and chopped green bell pepper. Cook until the beef is browned and the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes, kidney beans, beef broth, and taco seasoning. Mix well and allow to cook for an additional 5 minutes, seasoning with salt and pepper.
- Reduce heat to low and let the soup simmer for 20-30 minutes, stirring occasionally.
- Ladle the soup into bowls and top with optional garnishes like sour cream, shredded cheese, and tortilla chips.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe can be made vegetarian by substituting ground beef with black beans or lentils and using vegetable broth.
- You can freeze the soup for up to 3 months; just let it cool completely before storing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg