Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced (approx. 1 cup / 150g)
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (15 ounce / 425g) can kidney beans, rinsed and drained
  • 1 (15 ounce / 425g) can whole kernel corn, drained (or frozen corn, thawed)
  • 1 (10 ounce / 283g) can diced tomatoes and green chilies (like Rotel)
  • 1 (15 ounce / 425g) can tomato sauce
  • 4 cups (950ml) beef broth (low sodium preferred)
  • 1 packet (1 ounce / 28g) taco seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and black pepper to taste

Instructions:

  1. In a large Dutch oven or stockpot over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  2. Add the diced onion and bell pepper to the pot with the ground beef. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, beef broth, taco seasoning, chili powder, and cumin. Season with salt and pepper to taste.
  4. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld.
  5. Ladle the soup into bowls and top with your favorite garnishes. This is a delicious taco soup with ground beef!