How to Make Black Bean Soup with Ground Beef

Craving a hearty Black Bean Soup with Ground Beef that’s bold, comforting, and ready in 40 minutes? This Tex-Mex favorite combines seasoned ground beef, creamy black beans, and smoky spices in a rich broth perfect for chilly evenings or easy weeknights. Gluten-free, this.

Ingredients (Serves 6)

• 1 lb lean ground beef
• 2 (15 oz) cans black beans, drained & rinsed
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (fire-roasted)
• 4 cups beef broth (low-sodium)
• 1 cup corn (frozen or fresh)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 jalapeño, diced; 1 tsp cayenne for heat
• Garnish: Shredded cheese, sour cream, cilantro, lime wedges, tortilla chips

Timing

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How To Make Black Bean Soup with Ground Beef: Step-by-step

1. Brown Beef: Heat olive oil in a large pot over medium-high. Add ground beef, onion, and bell pepper (jalapeño if using); cook 6–8 minutes until beef is browned. Drain excess fat.
2. Add Spices & Garlic: Stir in garlic, chili powder, cumin, paprika, salt, pepper. Cook 1 minute until fragrant.
3. Build Soup: Add black beans, diced tomatoes (with juices), corn, and beef broth. Bring to a boil, then reduce heat and simmer 20 minutes, stirring occasionally.
4. Thicken (Optional): Mash some beans against the pot or blend 1 cup soup and return for creamier texture.
5. Serve: Ladle into bowls, garnish with cheese, sour cream, cilantro, lime, and crushed tortilla chips.

Recipes You Need to Try

• Black Bean and Corn Soup
• Chicken Poblano Black Bean Soup

Tips and Tricks for Perfect Black Bean Soup with Ground Beef

1- Common mistakes to avoid

• Not draining fat: Skim for less greasy soup.
• Over-salting: Use low-sodium broth and beans.
• Mushy beans: Add at simmer stage.

2- How to thicken the soup if needed

• Simmer uncovered longer.
• Mash beans or add cornstarch slurry.
• Blend partially with immersion blender.

3- Suggestions for side dishes and pairings

• Cornbread or garlic bread.
• Avocado salad or rice.
• Mexican lager or margarita.

Variations of Black Bean Soup with Ground Beef

1- Healthier alternatives: using low-fat ingredients

• Use ground turkey or lean beef (93/7).
• Skip oil; brown in non-stick pan.
• Add extra veggies like zucchini.

2- Adding vegetables for a nutritious twist

• Stir in spinach, carrots, or celery.
• Top with fresh tomatoes or radishes.

3- Creative spins: using different proteins or spices

• Protein: Ground turkey, chorizo, or plant-based crumbles.
• Spices: Add chipotle for smoke or oregano.
• Slow Cooker: Brown beef first, cook on low 6 hours.

Serving and Storing Black Bean Soup with Ground Beef

Best practices for serving Black Bean Soup with Ground Beef

• Serve hot with crunchy toppings.
• Let rest 5 minutes off heat.

How to store leftovers for maximum freshness

• Cool within 2 hours.
• Store in airtight container in fridge up to 4 days.

Reheating tips to maintain the dish’s quality

• Reheat on stovetop with splash of broth.
• Microwave in bursts, stirring.
• Add fresh garnishes after.

Nutritional Facts (per serving)

• Calories: 350–400 kcal
• Protein: 25g
• Carbs: 35g
• Fat: 15g
• Fiber: 10g
  Note: Based on 6 servings; varies by beef.

Conclusion

This Black Bean Soup with Ground Beef is bold, satisfying comfort food — smoky spices, tender beef, and creamy beans in every spoonful. Ready in 40 minutes, it’s a versatile staple for busy days. Make a pot and enjoy Tex-Mex warmth all week!

FAQs

Q: Can I use dried beans?
A: Yes — soak 1.5 cups overnight, cook before adding.

Q: Vegetarian version?
A: Skip beef, use veggie broth, add mushrooms.

Q: Instant Pot?
A: Sauté beef, add rest, pressure cook 10 min.

Q: Too thick?
A: Add more broth or water.

Q: Freezer-friendly?
A: Yes, up to 3 months. Thaw overnight.

Isla Marie

Black Bean Soup with Ground Beef

This Black Bean Soup with Ground Beef is a hearty, flavorful bowl of seasoned ground beef, black beans, corn, and smoky spices in a rich broth. Quick, gluten-free, and perfect for weeknights or game day — top with cheese and chips for ultimate comfort!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dinner, Gluten Free, Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Soup Base:

• 1 lb lean ground beef
• 2 15 oz cans black beans, drained & rinsed
• 1 medium onion diced
• 1 bell pepper red/green, diced
• 3 cloves garlic minced
• 1 14.5 oz can fire-roasted diced tomatoes
• 4 cups beef broth low-sodium
• 1 cup corn frozen or fresh
• 2 tbsp olive oil

Spices:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 jalapeño diced; 1 tsp cayenne

Garnish:

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro chopped
• Lime wedges
• Tortilla chips crushed

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Cutting board & knife
• Measuring cups & spoons
• Can opener
• Colander (for draining beans)

Method

 

1. Brown Beef: Heat oil in pot over medium-high. Add beef, onion, bell pepper (jalapeño if using); cook 6–8 min until browned. Drain fat.
2. Add Spices: Stir in garlic, chili powder, cumin, paprika, salt, pepper. Cook 1 min.
3. Build Soup: Add beans, tomatoes, corn, broth. Boil, then simmer 20 min.
4. Thicken (Optional): Mash beans or blend 1 cup and return.
5. Serve: Ladle hot. Garnish with cheese, sour cream, cilantro, lime, chips.

Notes

Lean Beef: 93/7 for less grease.

Make Ahead: Flavors better next day.

Too Thick? Add broth. Too Thin? Simmer longer.

Instant Pot: Sauté beef, add rest, pressure cook 8 min.

Storage: Fridge up to 4 days | Freeze up to 3 months

Reheat: Stovetop with splash of broth.