Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet taco seasoning
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add diced onion, bell pepper, and garlic. Cook until softened.
- Transfer the mixture to the slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, cumin, chili powder, salt, and pepper.
- Stir well to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with toppings like shredded cheese, sour cream, and tortilla chips.
Notes
- For extra spice, add a diced jalapeño.
- This soup freezes well for meal prep.
- Use ground turkey for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg