Here’s a hearty and flavorful recipe for Pinto Beans, Green Chile, and Beef Soup—a perfect combination of tender pinto beans, seasoned beef, and the rich flavor of green chiles for a comforting meal.
Pinto Beans, Green Chile, and Beef Soup Recipe
Ingredients:
- 1 lb ground beef (or stew meat for a heartier soup)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles (mild or hot, depending on your preference)
- 1 can (15 oz) pinto beans, drained and rinsed (or 2 cups cooked dried pinto beans)
- 4 cups beef broth (or water with bouillon cubes)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/2 tsp oregano (optional)
- 1 bay leaf (optional)
- 1 tbsp olive oil (for sautéing)
- 1 cup corn kernels (optional, for added sweetness)
- 1 medium potato, peeled and diced (optional for extra heartiness)
- Fresh cilantro or green onions, chopped (for garnish)
- Shredded cheese, sour cream, or tortilla chips (for serving, optional)
Instructions:
- Brown the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or stew meat) and cook, breaking it apart with a spoon until browned. If using stew meat, cook until browned on all sides.
- Drain any excess fat from the beef, if necessary.
- Sauté the Aromatics:
- Add the chopped onion and garlic to the pot with the beef. Sauté for about 3-5 minutes until the onion is softened and translucent.
- Add the Spices and Green Chiles:
- Stir in the cumin, chili powder, paprika, black pepper, and salt. Cook for about 1 minute to toast the spices, releasing their flavor.
- Add the diced green chiles and stir everything together.
- Add the Broth and Vegetables:
- Pour in the beef broth (or water and bouillon cubes) and bring the soup to a simmer.
- If using, add the diced potato and corn kernels. Stir to combine.
- Simmer the Soup:
- Add the pinto beans to the soup and bring it back to a simmer. If using a bay leaf, add it at this point.
- Let the soup simmer for about 30-40 minutes, until the potatoes are tender (if added) and the flavors have melded together.
- Adjust Seasoning:
- Taste the soup and adjust seasoning if needed. Add more salt, pepper, or chili powder to suit your taste.
- Serve:
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh cilantro, green onions, or your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Tips:
- For a Spicier Soup: Add more diced green chiles or a pinch of cayenne pepper for heat.
- Make it a Complete Meal: Serve the soup with cornbread or a side of warm tortillas for a filling meal.
- Add Veggies: Feel free to add other vegetables like carrots, bell peppers, or zucchini for extra nutrition.
- Slow Cooker Option: If you prefer, you can make this soup in the slow cooker. Brown the beef and sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 6-8 hours.
This Pinto Beans, Green Chile, and Beef Soup is full of savory, spicy, and comforting flavors—perfect for a chilly day or any time you want a hearty, satisfying meal. Enjoy!
