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Beef and Bean Super Soup Recipe


Happy Beef Month Everyone! Throughout the month of May we will be sharing some of our favorite beef recipes with you. Today’s recipe comes from Sharon Gates of Leicester, NC who took 1st place at the N.C. Mountain State Fair.

Beef and Bean Super Soup
1 ½ lb ground beef
1 medium onion, chopped
3 Tbsp olive oil
½ teaspoon garlic powder
1 envelope taco seasoning
3 cups beef broth
2 (15 oz) cans black beans, rinsed
1 can whole kernel corn
1 can tomatoes & chopped green chilies (Ro-tel)
1 cup instant brown rice
1 (11 0z) can condensed nacho cheese soup
2 Tbsp lime juice

Garnish: sour cream & shredded cheddar cheese
In a large sauté pan over medium-high heat, brown ground beef and chopped onion in olive oil until beef is browned through, about 5-7 minutes. Drain any excess grease.

Sprinkle beef with garlic powder and taco seasoning. Add beef broth, black beans, corn, tomatoes and green chilies. Stir to combine. Bring to a boil. Add rice and stir. Reduce heat to med-low, cover and simmer 5 minutes, until rice is cooked through.

Remove cover and stir in the cheese soup and lime juice. Simmer another 10-15 minutes, uncovered.

If desired, top each bowl of soup with a dollop of sour cream and sprinkling of cheese. Serve with crunchy tortilla chips or corn chips.
Note: For spicier soup, stir in a bit of chopped cilantro during the last few minutes of cooking. For milder soup, swap Ro-tel for diced tomatoes.

Yield: 6 servings.

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