Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) beef broth
- 1 can (8 ounces) tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add chopped onion and minced garlic to the pot and cook until onion is translucent.
4. Add kidney beans, diced tomatoes, beef broth, tomato sauce, chili powder, cumin, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce heat to low and let it simmer for 20-30 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 23g
Protein: 27g
Sodium: 900mg
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Crushed tomatoes can be used instead of diced tomatoes.
- Vegetable broth can be used instead of beef broth.
Variations:
- Add chopped carrots and celery to the soup for extra vegetables.
- Use Italian seasoning instead of chili powder and cumin for a different flavor profile.
- Top the soup with shredded cheese or sour cream before serving.
Tips and tricks:
- Use a lean ground beef to reduce the fat content of the soup.
- Make a double batch and freeze the leftovers for an easy meal later.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Top the soup with chopped fresh cilantro or green onions.
Pairings:
Serve the soup with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Beef and bean soup is a classic American dish that has been enjoyed for generations.
Flavor profiles:
This soup has a hearty and savory flavor with a hint of spice from the chili powder and cumin.
Serving suggestions:
Serve the soup with a dollop of sour cream or a sprinkle of shredded cheese on top.
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