Description
A hearty and comforting slow cooker soup packed with protein and vegetables, perfect for chilly nights.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes (with juice) (14.5 oz)
- 1 can tomato paste (6 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
Instructions
- In a skillet over medium heat, cook the ground beef (or turkey) until fully browned. Drain excess fat and transfer to the slow cooker.
- Add kidney beans, black beans, corn, diced tomatoes (including juice), and tomato paste to the slow cooker.
- Add chopped onion, minced garlic, and bell pepper into the mix.
- Pour beef broth over the entire mixture.
- Sprinkle in chili powder, cumin, smoked paprika, and season with salt and pepper. Stir until combined.
- Cover slow cooker and cook on low for about 6 hours.
- Once done, stir to mix everything together and serve with fresh cilantro or green onions if desired.
Notes
Best served hot. Consider adding crusty bread or a salad on the side. To store leftovers, let soup cool and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 75mg