Description
A cozy and flavorful Mexican soup perfect for chilly evenings, brimming with beef, vegetables, and comforting spices.
Ingredients
Scale
- 1 lb ground beef
- 2 cups mixed veggies (such as carrots, peas, and corn)
- 1 can (15 oz) beans (such as black beans or kidney beans), drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups butternut squash, diced
- 4 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In an Instant Pot or slow cooker, add the ground beef and cook over medium heat until browned. Drain any excess fat if necessary.
- Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant.
- Stir in the mixed veggies, beans, diced tomatoes, butternut squash, beef broth, chili powder, cumin, and season with salt and pepper to taste.
- If using an Instant Pot, seal the lid and cook on high pressure for 15 minutes. For a slow cooker, cover and cook on low for 6-8 hours.
- Once done cooking, carefully release the pressure (for Instant Pot) and stir the soup before serving hot.
Notes
Allow the soup to simmer longer for enhanced flavors. Adjust spices based on taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg