Beef and Vegetable Soup Chili Style
Servings: 6-8
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Difficulty: Easy
Ingredients:
For the Beef and Vegetables:
- 1 lb (450g) ground beef (you can also use cubed beef chuck)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 bell pepper (red or green), diced
- 2 medium carrots, sliced into rounds
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups beef broth or water
- 1 ½ cups tomato sauce
For the Chili Flavor:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon oregano
- 1 bay leaf
- Salt and black pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Sour cream
- Shredded cheese (cheddar or Monterey Jack)
- Sliced jalapeños (optional)
- Tortilla chips or cornbread (optional)
Instructions:
1. Brown the Beef:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef (or beef chuck) and cook, breaking it apart with a wooden spoon, until browned and cooked through (about 6-8 minutes). If the beef releases excess fat, drain it before proceeding. Season with a pinch of salt and pepper to build flavor from the start.
2. Sauté the Vegetables:
Add the diced onions and bell peppers to the beef. Stir and cook for about 4-5 minutes until they soften. Add in the garlic and sauté for another minute until fragrant.
3. Add the Seasonings:
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook the spices for 1-2 minutes to allow the flavors to develop and infuse the beef. This step helps the spices bloom, making the soup rich and aromatic.
4. Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir to combine all the ingredients, ensuring the beef and vegetables are well coated with the liquid.
5. Add Vegetables and Beans:
Add the carrots, zucchini, corn, kidney beans, and black beans to the pot. Stir them into the soup. The carrots will add a slight sweetness, while the beans contribute heartiness and fiber.
6. Simmer:
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour. Stir occasionally to make sure nothing sticks to the bottom of the pot. The long simmering time allows the vegetables to become tender, the flavors to meld together, and the beef to absorb the chili spices.
7. Taste and Adjust:
Once the soup has simmered for an hour, taste it for seasoning. Adjust the salt, pepper, and other spices if needed. If you like more heat, you can add a bit more cayenne pepper or even toss in a few sliced jalapeños.
8. Garnish and Serve:
Once the soup is ready, ladle it into bowls. Top each serving with your desired garnishes—fresh cilantro, a dollop of sour cream, shredded cheese, and sliced jalapeños for those who enjoy extra spice. You can also serve the soup with tortilla chips or cornbread on the side for a Tex-Mex flair.
Tips for Customizing Your Soup:
1. Meat Variations:
- If you prefer leaner meat, ground turkey or chicken can be used instead of beef. For a heartier, more luxurious texture, you can use cubed beef chuck or stew meat instead of ground beef. Just make sure to allow the soup to simmer longer (about 1.5-2 hours) for the beef chunks to become tender.
2. Veggie Add-Ins:
- This soup is very versatile, and you can customize it with any vegetables you have on hand. Other great options include green beans, potatoes, sweet potatoes, or even spinach added at the end of cooking.
3. Adjusting the Spice Level:
- If you’re sensitive to spice, you can cut back on or omit the cayenne pepper. On the other hand, if you’re a heat lover, add in diced jalapeños or chipotle peppers in adobo for a smoky kick.
4. Beans:
- Feel free to mix up the beans! Pinto beans or chickpeas are great substitutes for kidney or black beans.
5. Texture:
- For a thicker chili-like consistency, mash some of the beans against the side of the pot as they cook. This will naturally thicken the soup and add a creamy texture.
Why You’ll Love This Recipe:
This Beef and Vegetable Soup Chili Style brings the best of both worlds—a hearty, comforting soup combined with bold chili flavors. The beef gives it a rich depth, while the vegetables and beans pack it with nutrition. This is a one-pot meal perfect for cold days, and it also makes for great leftovers. The balance of smoky, spicy, and savory notes paired with creamy garnishes like sour cream and cheese make it irresistible for any chili or soup lover.
Enjoy your bowl of comforting chili-style soup with a side of tortilla chips or cornbread, and you have a hearty meal that’s sure to satisfy!