田中美久
田中美久
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Beef and Pinto Bean Soup
Hearty Beef and Pinto Bean Soup with Smoky Southwest Flavors
Ingredients:
1 lb ground beef (or stew beef, cubed)
1 tablespoon olive oil (if using stew beef)
1 medium onion, chopped
3 cloves garlic, minced
1 large carrot, diced
1 stalk celery, diced
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon fresh lime juice (optional)
Chopped fresh cilantro, for garnish
Sour cream or shredded cheese, for serving (optional)
Directions:
In a large soup pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed. If using stew beef, heat olive oil in the pot and brown the beef on all sides.
Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until vegetables begin to soften.
Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
Add pinto beans, fire-roasted tomatoes, and beef broth. Stir well to combine.
Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until veggies are tender and flavors meld.
Stir in lime juice if using.
Ladle into bowls and garnish with fresh cilantro. Add sour cream or cheese if desired. Serve hot with crusty bread or warm tortillas.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal per serving | Servings: 6 servings
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There's nothing like a warm bowl of Beef and Pinto Bean Soup on a cool evening. Smoky, rich, and filled with flavor!Beef and Pinto Bean Soup Hearty Beef and Pinto Bean Soup with Smoky Southwest Flavors Ingredients: 1 lb ground beef (or stew beef, cubed) 1 tablespoon olive oil (if using stew beef) 1 medium onion, chopped 3 cloves garlic, minced 1 large carrot, diced 1 stalk celery, diced 1 (15 oz) can pinto beans, drained and rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 4 cups beef broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano Salt and black pepper to taste 1 tablespoon fresh lime juice (optional) Chopped fresh cilantro, for garnish Sour cream or shredded cheese, for serving (optional) Directions: In a large soup pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed. If using stew beef, heat olive oil in the pot and brown the beef on all sides. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until vegetables begin to soften. Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant. Add pinto beans, fire-roasted tomatoes, and beef broth. Stir well to combine. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until veggies are tender and flavors meld. Stir in lime juice if using. Ladle into bowls and garnish with fresh cilantro. Add sour cream or cheese if desired. Serve hot with crusty bread or warm tortillas. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal per serving | Servings: 6 servings #beefsoup #pintobeans #heartymeals #comfortfoodrecipes #southwestflavors #beefandbeansoup #weeknightdinner #proteinpacked #homecooking #souprecipes #easybeefdinner #texmexflavor #warmandhearty #rusticsoup #souptok #homestylefood #onepotmeal #meatysoups #firetomatoes #slowcookerfriendly There's nothing like a warm bowl of Beef and Pinto Bean Soup on a cool evening. Smoky, rich, and filled with flavor!
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