Description
A comforting and flavorful beef and rice soup, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil (for sautéing vegetables)
- 1 pound ground beef (the heart of the soup)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium bell pepper (diced)
- 1 medium jalapeño (optional)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can diced tomatoes (15 ounces)
- 4 cups beef broth
- 1 cup water
- 1 cup long-grain white rice
- 1 can black beans (rinsed)
- 1 cup frozen corn
- to taste salt
- to taste pepper
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup fresh cilantro (chopped)
- 1 cup shredded cheese (for serving)
- 1/2 cup sour cream (for serving)
- 1 medium sliced avocado (for serving)
- 1 cup tortilla strips or chips (for serving)
- 2 pieces extra lime wedges (for serving)
Instructions
- Heat the oil: In a large pot or Dutch oven, add the olive oil and warm it over medium-high heat.
- Brown the beef: Add the ground beef, breaking it up with a spoon as it cooks until browned, about 5–7 minutes. Drain excess fat.
- Sauté the veggies: Toss in the diced onion, bell pepper, and jalapeño (if using). Sauté for about 5 minutes until softened.
- Add the garlic: Introduce the minced garlic and cook for 1-2 minutes until fragrant.
- Season the soup: Stir in the ground cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute.
- Combine the tomatoes: Add the can of diced tomatoes and stir well.
- Pour in the liquids: Pour the beef broth and water into the pot. Bring to a gentle boil.
- Simmer the rice: Stir in the long-grain rice, reduce heat, and let simmer for about 15 minutes.
- Add beans and corn: Stir in black beans and corn, simmer for an additional 5 minutes.
- Season and serve: Taste and add salt and pepper as needed, finish with lime juice and cilantro. Serve with toppings.
Notes
- This soup can be customized with your choice of toppings.
- Feel free to add more vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg