Smoky Cowboy Beef and Potato Soup

A robust, one-pot comfort meal featuring savory ground beef, tender potatoes, and a blend of beans and corn in a tomato-based broth kissed with smoked paprika.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 2 lb russet potatoes
• 1 each onion
• 3 clove garlic
• 28 oz diced tomatoes
• 4 cup beef broth
• 15 oz pinto beans
• 1 cup corn
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. In a large pot or Dutch oven over medium-high heat, brown the ground beef until cooked through, then drain the excess fat. (about 8 min) — medium-high
2. Add the diced onion to the pot and sauté until translucent, then stir in the minced garlic, smoked paprika, and chili powder until fragrant. (about 3 min) — medium-high
3. Stir in the peeled and 1-inch diced potatoes, diced tomatoes including juices, beef broth, salt, and black pepper. — medium
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer until the potatoes are fork-tender. (about 15 min) — low
5. Add the drained pinto beans and corn, then continue to simmer uncovered until heated through. (about 4 min) — low