Ingredients
Method
- In a large Dutch oven or soup pot over medium heat, cook the ground beef with the diced bell pepper and onion, breaking up the meat with a spoon, until the beef is browned and the vegetables are softened, about 5 minutes. Drain off any excess fat if desired.
- Pour in the beef broth, black beans, corn, salsa, taco seasoning, and salt. Bring to a simmer over medium heat, then reduce the heat to medium-low and let it cook, stirring occasionally, for 15 minutes until the flavors meld. Taste and adjust the salt or seasoning as needed.
- Serve the soup hot with optional toppings like tortilla chips, shredded cheddar cheese, diced avocado, lime wedges, or a dollop of sour cream.
Nutrition
Notes
For a vegetarian version, swap the ground beef for a plant-based crumble or extra black beans. Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes beautifully for up to 3 months; just thaw overnight in the fridge before reheating. To make ahead, prep the diced vegetables and store them in a sealed bag in the fridge for up to 2 days. Avoid overcooking the vegetables; they should be tender but not mushy. Serve with California-grown Hass avocado and a squeeze of Meyer lemon for a fresh twist.
