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Black Bean Soup with Ground Beef Recipe
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.