Quick Mexican Ground Beef and Vegetable Soup
A hearty and flavorful soup packed with lean ground beef, black beans, corn, zucchini, and tomatoes, seasoned with classic Mexican spices.
Ingredients
- extra lean ground beef (5% fat)150 g
- low-sodium beef broth200 ml
- yellow onion, diced50 g
- garlic, minced5 g
- bell pepper (any color), diced50 g
- canned crushed tomatoes150 g
- olive oil10 ml
- bell pepper (any color), diced50 g
- dried oregano1 g
- salt1 g
- black pepper0.5 g
- zucchini, diced80 g
- canned black beans, rinsed and drained80 g
- frozen or canned corn, drained/thawed50 g
- chili powder5 g
- cumin3 g
- fresh cilantro, chopped (for garnish)5 g
- lime wedge (for serving)1 g
Instructions
- 1Step 1
Heat olive oil in a pot or large saucepan over medium-high heat.
- 2Step 2
Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
- 3Step 3
Add diced onion, garlic, and bell pepper to the pot. Cook for 5-7 minutes until softened.
- 4Step 4
Stir in the diced zucchini, crushed tomatoes, beef broth, black beans, and corn.
- 5Step 5
Add chili powder, cumin, oregano, salt, and pepper. Stir to combine.
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