Creamy Ranch Style Soup
Ground beef, potatoes, corn, beans, and tomatoes in a smoky Tex Mex broth, finished with cream and cheddar.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb lean ground beef 90 percent lean
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 4 cup low sodium beef broth
- 14.5 oz no salt added diced tomatoes with juice
- 1 cup frozen corn
- 15 oz black beans 1 can, drained and rinsed
- 2 medium Yukon Gold potatoes about 1 lb, diced 1/2 inch
- 1 tbsp smoked paprika
- 2 tbsp chili powder
- 1 tbsp ground cumin
- ¼ tsp salt
- 1 tsp black pepper
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese for topping
Instructions
Cooking
- Cook the beef. Crumble the beef into a large pot over medium heat and cook 7 to 8 minutes until browned and 160 degrees F. Pour off extra fat. Add the aromatics. Stir in the onion for 3 to 4 minutes, then the garlic for 30 seconds.
- Pour in the base. Add the broth, tomatoes and juice, corn, beans, and potatoes.
- Spice it up. Mix in the paprika, chili powder, cumin, salt, and pepper.
- Simmer until tender. Bring to a gentle boil, then simmer partly covered for 20 minutes until the potatoes are soft.
- Finish with cream. Turn the heat to low and stir in the cream. Warm for 5 minutes without boiling.
- Serve. Top each bowl with cheddar.
Notes
Substitutions: Use ground turkey or half and half, and add a jalapeno for heat.
Tips: Keep the heat low once the cream is in and dice the potatoes evenly.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze portions for up to 3 months and add extra cream when reheating.