Ingredients
Scale
- 1 lb ground beef or diced beef stew meat
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups corn kernels
- 1 can kidney beans, drained
- 3 large potatoes, diced
- 4 cups beef broth
- 1 cup cream or milk
- 2 tbsp tomato paste
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook ground beef until browned, then drain excess fat.
- Add chopped onion and minced garlic; sauté until translucent.
- Stir in tomato paste, paprika, salt, and pepper; cook for 2 minutes.
- Add diced potatoes, beef broth, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in corn, beans, and cream; cook for another 5 minutes until warmed through.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like bell peppers or celery for variety.
- Use heavy cream for a richer texture or milk for lighter soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 70 mg