Ingredients
Scale
- 2 lbs Beef Chuck
- 1 Large Onion
- 2 Carrots
- 2 Celery Stalks
- 4 cloves Garlic
- 2 tablespoons Olive Oil or vegetable oil
- 8 cups Beef Broth or beef stock
- 1 (15-ounce) can Diced Tomatoes
- 1 (15-ounce) can Kidney Beans
- 1 (15-ounce) can Pinto Beans
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- Shredded Cheddar Cheese (optional)
- Sour Cream or plain yogurt (optional)
- Chopped Fresh Cilantro (optional)
- Diced Avocado (optional)
- Tortilla Chips (optional)
Instructions
- Brown beef in oil, drain excess grease.
- Sauté onion, carrots, and celery in the same pot.
- Add garlic and cook until fragrant.
- Return beef to pot, add tomatoes, broth, beans, bell peppers, chili powder, cumin, oregano, salt, and pepper. Simmer for 1.5-2 hours, or up to 3 hours.
- Season to taste and serve hot with desired toppings.
Notes
Add chipotle peppers for smoky flavor. Incorporate extra vegetables for a hearty variation. Increase chili powder and add cayenne pepper for spicier soup. Stir in cream for extra richness. Use ground beef for a quicker version. Serve with crusty bread, baked potatoes, or as chili cheese fries.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Cowboy Soup, Beef Soup, Bean Soup, Hearty Soup