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Ingredients
- 1 lb lean ground beef
1 tbsp olive oil
1 medium onion finely diced
½ red bell pepper diced
½ green bell pepper diced
3 cloves garlic minced- 2 tbsp taco seasoning or to taste
- 1 can kidney or pinto beans 16 oz, drained
1 cup corn fresh, frozen or drained canned- 1 ½ cups diced tomatoes
2 cups beef broth- salt and black pepper to taste
Instructions
- Heat the oil in a Dutch oven. Cook the beef, onion and bell peppers, breaking up the meat, until browned. Spoon off excess fat.
- Stir in the garlic and taco seasoning for about a minute. Add the beans, corn, tomatoes and broth.
- Bring to a boil, then cover and simmer on low for 15 minutes. Adjust the seasoning and serve hot.
Notes
Use more broth for a thinner soup or more beans for a thicker bowl.
Adapted from Valentina Ablaev, Natasha’s Kitchen.
