Southwestern Vegetable Beef Soup has a lot in common with Minestrone. Both are thick and chunky and jam-packed with vegetables and beans in a tomato-y broth. Both are infinitely customizable and welcoming of just about any vegetable you care to throw in (with the exception of those from the broccoli family). And both are made even heartier with the addition of crumbled ground beef – or can go the opposite direction toward vegetarian if you choose to omit the meat and swap out the chicken broth for vegetable broth.
The difference is in the spices and some of the veggie add-ins. Here, taco seasoning gives the broth a deep burnt-red color and smoky flavor. Black beans, corn, green chiles and fire-roasted tomatoes fit the Tex-Mex profile. Green beans added close to the end of the cooking time retain their tender-crisp texture and fresh green color.
Adding a dollop of cream cheese is optional, but I like the way it thickens the broth and gives the soup a luxurious creamy consistency. So does the shredded cheese on top – Cheddar, Jack, or a combination of the two, which melts down into the hot soup for even more of a taco-filling feeling. Serve tortilla chips alongside of course – or crumbled on top to add contrasting crunch.
Making this ahead and what to do with leftovers:
- Like most soups, Southwestern Vegetable Beef Soup is a great make-ahead dish, and its flavor actually improves after an overnight rest in the fridge. It keeps for 5 days, so make it ahead or use up the leftovers within that timeframe.
- It also freezes well. Keep it in the freezer for up to 2 months.
Southwestern Vegetable Beef Soup
Use packaged taco seasoning, or make your own using the easy recipe shown below.
Ingredients
- 1 tablespoon neutral oil, such as expeller-pressed canola oil
- 1 medium onion, chopped
- Kosher salt
- Freshly ground black pepper
- ½ pound ground beef (preferably 85% lean)
- 2 tablespoons taco seasoning
- 1 cup (8 ounces) tomato sauce
- One 15-ounce can diced fire-roasted tomatoes
- One 15-ounce can black beans, drained and rinsed
- One 4-ounce can chopped green chiles
- 1 cup corn (fresh, drained canned, or thawed frozen)
- 2½ cups chicken broth
- 1½ cups green beans, trimmed and cut into 2-inch lengths
- 4 ounces whipped cream cheese (optional)
- Shredded Cheddar or Monterey Jack cheese for garnish
- Tortilla chips for serving
Directions
- Step 1 Heat the oil in a soup pot over medium heat. Add the onion, season with salt and pepper, and cook until the onion starts to soften, 2 to 3 minutes.
- Step 2 Add the beef and season with salt and pepper. Cook the beef, breaking it up with the edge of a spoon. Once the meat starts to brown and release its juices, raise the heat to medium-high. Cook the beef until it’s deeply browned, about 10 minutes. Add the taco seasoning and cook 2 minutes.
- Step 3 Add the tomato sauce, tomatoes with their juices, chiles with their juices, black beans, corn, and chicken broth. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium low, and simmer 20 minutes. Use a large spoon to skim the top of the soup periodically, skimming off any foam or excess oil that rises to the surface.
- Step 4 Add the green beans and simmer for 10 to 15 minutes, just until the beans are tender but not soft.
- Step 5 Remove the pot from the heat to stop the simmer. Add the cream cheese if you’re using it, and stir until it’s completely melted and the soup is smooth. Return the pot to the heat and cook, stirring constantly, for 2 minutes. Taste and adjust the seasonings.
- Step 6 Ladle the soup into bowls and top each bowl with shredded cheese. Serve with tortilla chips alongside or on top.
Taco Seasoning
This recipe makes enough taco seasoning for several recipes. It keeps for months.
Ingredients
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¾ teaspoon cayenne (or to taste)
Directions
- Step 1 Combine all ingredients.
