Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb Yukon gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
- 4 carrots, peeled and sliced into rounds
- 1 (14.5-ounce) can green beans, drained
- 3 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
- 4–6 cups beef broth (use 6 cups for soupier consistency)
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- Salt, pepper, and red pepper flakes to taste
Optional Toppings
- Parmesan cheese
- Shredded cheddar cheese
- Green onions
- Crushed tortilla chips
- Fritos
- Sour cream
Instructions
- Saute Aromatics: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the diced onion and celery. Cook for 2-3 minutes, stirring occasionally, until the vegetables are soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Brown the Beef: Add the ground beef to the pot. Cook, breaking it apart with a spoon, until the meat is browned and no pink remains. Drain excess fat if needed.
- Add Vegetables & Broth: Stir in the potatoes, carrots, green beans, tomato paste, diced tomatoes (with juices), black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, pepper, and 4 cups of beef broth. Mix until everything is well combined. Add up to 2 additional cups of broth if you prefer a thinner soup.
- Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 14-16 minutes or until the potatoes are fork-tender. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Serve: Ladle the hot soup into bowls. Top with your choice of Parmesan cheese, shredded cheddar, green onions, crushed tortilla chips, Fritos, or sour cream. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through.
Notes
- Toppings: Try adding Parmesan, cheddar, green onions, chips, or sour cream for extra flavor.
- Shortcuts: Use frozen mirepoix to save time on chopping.
- Bean Options: Swap in any beans you have on hand, such as black beans, chili beans, or even baked beans for a different flavor.
- Crock Pot: Brown the beef on the stove, add everything to a slow cooker, and cook on high for 5-6 hours or low for 6-8 hours.
- Instant Pot: Saute the onion and celery, brown the beef, add the other ingredients, and pressure cook on manual for 15 minutes with a quick release.
- Freezing: Cool the soup completely, transfer to freezer-safe containers or bags, label, and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (560g)
- Calories: 449 kcal
- Sugar: 10g
- Sodium: 437mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 39g
- Cholesterol: 98mg
