Description
A hearty one-pot soup featuring beef, rice, beans, and tomatoes simmered in a flavorful broth, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock
- 2 cups frozen corn
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white rice or brown rice
- 1 tablespoon fresh cilantro
Instructions
- In a Dutch oven or large soup pot, brown the ground beef with onion and minced garlic over medium-high heat, cooking and crumbling until the beef is no longer pink, then drain off any fat.
- Add in the taco seasoning and mix together, stirring until the spices coat the meat.
- Pour in the beef stock, followed by corn, black beans, diced tomatoes with juice, tomato purée, lime juice, salt, and uncooked rice.
- Bring this to a boil, then cover and simmer for about 20–25 minutes until the rice is tender.
- Stir in the freshly snipped cilantro.
- Serve with cheese, sour cream, a lime wedge, cilantro, and tortilla chips on the side.
Notes
Top with shredded cheese and serve with a dollop of sour cream and a lime wedge for added flavor. This soup stores well in the fridge and freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 44g
- Cholesterol: 90mg