Ingredients
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can Rotel tomatoes with green chilies
- 1 (15 oz) can corn, drained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 medium russet potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 1 bay leaf
Optional Garnishes:
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
- Crushed tortilla chips
Instructions
Step 1: Brown the Beef
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In a large skillet over medium heat, cook the ground beef until browned.
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Drain excess grease and transfer beef to the slow cooker.
Step 2: Sauté the Aromatics
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In the same skillet, sauté the diced onion until translucent (about 3 minutes).
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Add minced garlic and cook for 30 seconds until fragrant.
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Transfer onion and garlic to the slow cooker.
Step 3: Add the Vegetables & Broth
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Add potatoes, carrots, corn, kidney beans, pinto beans, diced tomatoes, and Rotel tomatoes to the slow cooker.
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Pour in the beef broth, then stir in Worcestershire sauce, chili powder, cumin, smoked paprika, salt, and black pepper.
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Add bay leaf for extra flavor.
Step 4: Slow Cook the Soup
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes and carrots are tender.
Step 5: Final Touches & Serve
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Remove the bay leaf and stir in hot sauce if desired.
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Serve hot, garnished with shredded cheese, sour cream, and green onions.