BEEF TACO SOUP

(Makes about 8 servings)

1 tbsp – Canola Oil

1 lb – Ground beef, lean

1 small – Onion, yellow, small dice

1 small – Green bell pepper, diced

½ – Jalapeno, finely chopped

1 tbsp – Garlic, minced

1 tsp – Kosher salt (1^st measurement)

¼ cup – Taco seasoning

½ tsp – Cumin, dry ground

3 tbsps – Tomato paste

1 cup – Corn kernels, frozen

796 mL – Diced tomatoes, canned

540 mL – Black beans, canned, drained and rinsed

398 mL – Pinto beans, canned, drained and rinsed

1 tsp – Kosher salt (2^nd measurement)

900 mL – Beef Broth, unsalted*

 

Toppings (optional):

Cheddar Cheese, shredded

Cilantro and Green onion, rough chopped

Tortilla Strips

Sour Cream

Method:

1. Heat the canola oil in your favourite large soup pot over high heat. Add ground beef and start to brown.

1. Once meat is cooked about 80%, add chopped onion, green pepper, jalapeno and garlic. Cook for about 2-3 minutes.
2. Add first measurement of salt, taco seasoning and cumin. Cook until fragrant, about 2 minutes.

1. Add tomato paste and cook for an additional 2 minutes.
2. Add corn and tomatoes and scrape the bottom of the pot to release any burnt bits from the bottom. These add extra depth of flavour!
3. Stir in remaining ingredients, bring mixture up to a boil and turn heat to low. Cover and simmer for about 45-60 minutes, stirring occasionally. Adjust seasoning to taste.

*For a thicker chili-like soup, use half the amount of broth.

• Curated by Chef Anna Hymers for the November 2025 edition of Cattle Country.