Yield: 6–8 servings
Prep time: 15 minutes
Cook time: 40–50 minutes
Total: about 1 hour
Difficulty: Easy
Ingredients
Meat
1 lb (450 g) lean ground beef
1 tbsp olive oil, if needed
Vegetables
1 medium yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cut into small cubes
1 cup corn, fresh or frozen
1 cup green beans, cut into small pieces
Tomato base
1 can (28 oz/800 g) crushed tomatoes
1 can (14–15 oz/400 g) diced tomatoes
4 cups (950 ml) beef broth
2 tbsp tomato paste
Beans
1 can (15 oz/425 g) kidney beans, drained and rinsed
1 can (15 oz/425 g) pinto or black beans, drained and rinsed
Seasoning
1½ tsp salt, or to taste
1 tsp black pepper
2 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp onion powder
½ tsp garlic powder
½ tsp red-pepper flakes, optional
1 bay leaf
1 tsp Worcestershire sauce, optional
1 tsp sugar, optional, to balance acidic tomatoes
To finish
1–2 tbsp chopped fresh parsley or cilantro
A squeeze of fresh lime juice, optional
Detailed Instructions
1. Brown the beef
Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces.
Cook until no longer pink and beginning to brown.
Drain excess grease if necessary. If using very lean beef, add about 1 tablespoon olive oil.
2. Sauté the vegetables
Add the onion, green pepper, red pepper, carrots and celery.
Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add the tomato paste and spices
Stir in:
Tomato paste
Chili powder
Paprika
Cumin
Oregano
Onion powder
Garlic powder
Black pepper
Red-pepper flakes
Cook for about 1 minute.
This briefly toasts the spices and tomato paste, giving the soup a deeper flavor.
4. Add the liquid
Pour in the crushed tomatoes, diced tomatoes and beef broth.
Stir well, scraping the bottom of the pot to loosen any browned beef.
Add the bay leaf and Worcestershire sauce.
5. Add potatoes and beans
Stir in the potatoes, kidney beans and pinto/black beans.
Bring the soup to a boil.
6. Simmer
Reduce the heat to low and partially cover the pot.
Simmer for approximately 25–30 minutes, stirring occasionally.
The potatoes should become tender and the broth should become thicker and richer.
7. Add quick-cooking vegetables
Add the corn and green beans during the final 8–10 minutes of cooking.
This keeps them from becoming overly soft.
8. Adjust the flavor
Remove the bay leaf.
Taste the soup and adjust with additional salt, pepper, chili powder or cumin as needed.
If the tomatoes taste particularly acidic, add ½–1 teaspoon sugar.
For a fresher flavor, add a small squeeze of lime juice.
9. Serve
Ladle into large bowls and garnish with fresh parsley or cilantro.
For a presentation similar to the photograph, serve the soup very hot in large white mugs or soup cups.
How to Make It Look More Like the Photo
The soup pictured appears particularly chunky and colorful. For that appearance:
Cut the bell peppers into relatively large pieces.
Don’t overcook the vegetables.
Use plenty of diced tomatoes.
Break the ground beef into small but noticeable pieces, rather than finely crumbling it.
Keep the broth moderately thick rather than making it watery.
Use both red and green peppers.
Add a little extra tomato paste for a deeper red color.
Let the finished soup rest for 10 minutes before serving.
A spoonful of the soup should contain beef + tomato + peppers + beans/vegetables, rather than mostly broth.
Optional Variations
Spicy version
Add:
1 diced jalapeño
½–1 tsp cayenne
1–2 tbsp hot sauce
Creamy version
Stir in ½ cup heavy cream at the very end. Don’t boil aggressively after adding it.
Mexican-style version
Increase cumin and chili powder and add:
1 tsp smoked paprika
1 small can diced green chiles
Fresh cilantro
Lime juice
Lower-carb version
Replace the potatoes and corn with:
Zucchini
Cauliflower
Extra bell peppers
Mushrooms
More substantial version
Add ½–1 cup cooked rice or small pasta during the final 10 minutes.
Approximate Nutrition
Nutrition varies considerably according to the ground-beef fat percentage, broth, beans and exact serving size.
Estimated per serving (8 servings):
Nutrient Approx. amount
Calories 390 kcal
Protein 25 g
Total fat 17 g
Saturated fat 5–6 g
Carbohydrates 34 g
Fiber 8–9 g
Sugars 9–11 g
Sodium 800–1,000 mg
Cholesterol 55–65 mg
Potassium 1,000+ mg
For lower sodium: use no-salt-added tomatoes and beans and a low-sodium beef broth.
For lower fat: use 90–95% lean ground beef and drain the meat thoroughly.
Recipe Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works very well. Use 93% lean turkey for a good balance of flavor and moisture.
Q: Can I make it without beans?
Absolutely. Increase the potatoes and vegetables slightly to maintain the volume.
Q: Can I use fresh tomatoes instead of canned?
Yes, although canned tomatoes generally provide a richer, more consistent tomato flavor. Use roughly 5–6 cups chopped ripe tomatoes.
Q: Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything except the corn and green beans. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add the quick-cooking vegetables near the end.
Q: Can I freeze it?
Yes. Cool completely, portion into airtight containers and freeze for up to about 3 months for best quality. Potatoes may become slightly softer after freezing.
Q: How long does it keep in the refrigerator?
Store refrigerated in a covered container and use within 3–4 days.
Q: Why is my soup too thick?
Add beef broth or water a little at a time until you reach the desired consistency.
Q: Why is my soup too thin?
Simmer uncovered for 10–15 minutes. You can also mash a few potatoes or beans against the side of the pot to naturally thicken the broth.
Q: Can I make it ahead?
Definitely. In fact, the flavor often improves after sitting overnight. Reheat gently and add a splash of broth if it has thickened too much.
Q: What should I serve with it?
Crusty bread, cornbread, dinner rolls, crackers, tortilla chips or a simple green salad all work well.
Q: Is the soup in the photo definitely this exact recipe?
No. A photograph alone can’t establish the original ingredients or recipe. The recipe above is a close-style reconstruction based on the visible ingredients and appearance: tomato-rich broth, ground meat, red and green peppers, beans and chunky vegetables.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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