This soup makes a great hearty meal. You can control the spicy-ness of this soup by the salsa you choose and whether or not you use the dried jalapeno peppers. Try serving this soup with some Texas Skillet Bread….yummmm!
- 1 1/2 pounds grass-fed ground beef
- 1 cup onion, chopped
- 1 small yellow bell pepper, chopped (or other bell pepper of your choice)
- 1 small orange bell pepper, chopped (or other bell pepper of your choice)
- 1 teaspoon garlic, minced
- 2 cans (14 ounces, each) diced tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
OR 2 cups homecooked black beans, rinsed and drained - 1 cup prepared salsa (your favorite variety and/or heat level)
- 2 cups beef broth (can substitute chicken broth or water)
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon McCormick Diced Jalapeno Peppers (optional – gives the soup an extra spicy kick)
- salt, to taste
- pepper, to taste
- shredded cheddar cheese, for garnish (optional)
- sour cream, for garnish (optional)
Brown ground beef, onion, bell pepper, and garlic in a large saucepan. When meat is no longer pink, drain any excess oil if necessary (a little oil left behind is ok).
Add the canned tomatoes and their juices, the rinsed/drained black beans, salsa, broth, cumin, chili powder, oregano, and dried jalapenos (if using). Stir until well mixed.
Bring the soup to a boil, reduce heat, cover and simmer for 15 to 20 minutes. Garnish each serving with some shredded cheese and/or some sour cream, if desired.
Serves 8.
*Sugar-Free / Grain-Free