Hearty Beef and Vegetable Soup (Chili Style)

Hearty Beef and Vegetable Soup (Chili Style)

**Ingredients:**

– 1 tablespoon olive oil
– 1 pound ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 2 medium carrots, chopped
– 1 can (14.5 ounces) diced tomatoes
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 1 can (15 ounces) kidney beans, drained and rinsed (optional)
– 1/2 cup frozen corn (optional)
– Fresh cilantro or parsley, chopped (for garnish)
– Green onions, sliced (for garnish)
– Sour cream (for garnish, optional)

**Instructions:**

1. **Cook the Beef:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat.

2. **Sauté the Vegetables:**
– Add the chopped onion, garlic, red bell pepper, green bell pepper, and carrots to the pot. Cook for about 5-7 minutes until the vegetables start to soften.

3. **Add the Tomatoes and Broth:**
– Stir in the diced tomatoes (with their juice), beef broth, and tomato paste. Mix well to combine.

4. **Season the Soup:**
– Add the ground cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavors to meld together.

5. **Add the Beans and Corn (Optional):**
– If using, add the drained kidney beans and frozen corn to the pot. Stir to combine and let the soup simmer for another 5-10 minutes until heated through.

6. **Adjust Seasoning:**
– Taste the soup and adjust the seasoning with more salt and pepper if needed.

7. **Serve:**
– Ladle the soup into bowls. Garnish with fresh cilantro or parsley, sliced green onions, and a dollop of sour cream if desired. Serve hot.