Southwest Beef and Black Bean Soup
This week we are highlighting healthy dinner recipes. When I think of healthy recipes I often think of Green Salad recipes. But during the winter I love to make a lot of soup recipes. So today I am sharing a quick and easy Southwest Beef and Black Bean soup recipe with you.
Things to note:
- I use Zaycon 93/7 lean ground beef. It is so lean it does not require any draining of fat.
- You can use any kind of Stewed tomatoes, I like the Rotel because of the extra spice and flavor.
- The lime, cilantro, cheese and sour cream do not have to be added, but they sure enhance the flavor.
- To save on dishes I fry my meat and cook my soup all in the same stock pot.
- This is a doubled recipe to serve 8 because I love to have leftovers for lunches.
- Corn would also be a good addition to this soup.
This recipe was inspired by the Southwest Beef and Black Bean Chili found in Every Dish Delivers: 365 Days of Fast, Fresh, Affordable Meals
Southwest Beef and Black Bean Soup
Fabulessly Frugal
Ingredients
For the Soup:
- 2 Tablespoons Canola Oil
- 1 Medium Yellow Onion, diced
- 2 Tablespoons Garlic, Minced
- 1 lb Beef
- 2 Cans Crushed Tomatoes (I like Rotel, it adds extra spice and flavor)
- 2 Cans Black Beans, drained
- 3 Tablespoons Chili Powder
- 4 Cups Water
- 1 Teaspoons Salt
- 1/2 Teaspoon Pepper
- To Garnish:
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- 1/2 Cup Shredded Monterrey Jack Cheese
- 2 Tablespoons Cilantro
- 1 Lime
- Sour Cream
Instructions
- In a large stock pot heat oil over medium heat.
- Add onion and garlic and saute until golden brown.
- Add ground beef and brown until no pink meat remains, breaking up as you cook.
- Add tomatoes, black beans, chili powder, salt, pepper and water. Stir together.
- Additional salt and pepper can be added to taste.
- Turn heat down to low and cover. Let simmer for 25 minutes.
- Serve and garnish with lime juice, cilantro, sour cream and cheese as desired.
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