Santa Fe Soup
A comforting and hearty soup made with ground beef and beans, perfect for chilly nights.
Equipment
- Large pot or Dutch oven For cooking the soup.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 can (10 ounces) Rotel
- 1 can (16 ounces) pinto beans, drained
- 1 can (15 ounces) black beans, drained
- 1 can (16 ounces) kidney beans, drained
- 1 can corn kernels, drained
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 2 cups beef broth
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add the diced onion and cook for 3-4 minutes until translucent.
- Stir in the minced garlic, salt, and pepper, cooking for an additional 30 seconds to 1 minute until fragrant.
- Add the taco seasoning, ranch seasoning, beef broth, Rotel, pinto beans, black beans, kidney beans, and corn. Mix well.
- Cover the pot and simmer on medium-low heat for 30 minutes, stirring occasionally.
Notes
Serve with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. This soup can be stored in the refrigerator for up to 3 days or frozen for longer enjoyment.