2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
4 cups beef broth
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 large potatoes, peeled and chopped
2 cans (10 ounces each) diced tomatoes with green chilies, undrained
2 cups frozen corn
1 can (15 ounces) mixed vegetables, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Step 1: Cook the meat
This soup only requires two steps to make! Easy, right? Get started by heating a Dutch oven over medium heat. Add the ground beef and chopped onions, breaking the meat into crumbles as it cooks. When the meat is no longer pink, add the garlic and cook for another minute. Drain any excess grease.
Step 2: Add the remaining ingredients
At this point, you can pour in the remaining ingredients and give the pot a stir. We recommend draining the canned tomatoes to get rid of the tomato juice. Otherwise, the soup will get a chili vibe that takes away from the other flavors. You’ll want to keep the juices in the beans and green chilies, though, so the dish has enough liquid. If you accidentally drained them, no worries; just add extra broth or water.
Bring the soup to a boil before reducing the heat to a simmer. Cover the pot with a lid and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.