Description
This comforting small-batch taco soup combines lean ground beef with hearty black beans and a custom blend of warming spices. It is a nourishing, soulful meal perfect for a quiet evening. With notes of cumin, smoked paprika, and zesty lime, this soup bridges the gap between a robust stew and a light, flavorful bowl. It is designed for efficiency and intention, providing a balanced, protein-rich dish that warms the body and centers the mind.
Ingredients
1/2 lb lean ground beef
1/2 cup onion, diced
2 cloves garlic, minced
1/2 jalapeño, seeded and minced
1 can (15 oz) black beans, drained and rinsed
2 cups beef broth (halal/alcohol-free)
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp Mexican oregano
1/2 tsp salt
1 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
Instructions
In a pot over medium heat, brown the ground beef until cooked through, then drain excess fat.
Add diced onion, garlic, and jalapeño to the pot and sauté until softened.
Stir in the chili powder, cumin, smoked paprika, Mexican oregano, and salt, cooking for one minute until fragrant.
Pour in the beef broth and the drained black beans.
Bring the soup to a gentle simmer and cook for 15 minutes to allow flavors to meld.
Remove from heat and stir in the fresh lime juice.
Serve warm, topped with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is easily doubled if cooking for more people. Adjust the jalapeño quantity to control the spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 65mg