Ingredients

  • 1 lb (450 g) ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, diced
  • 1 can (15 oz) kidney beans, drained
  • 1 cup beef broth
  • 1 can (15 oz) tomato sauce
  • 1 cup mixed vegetables (optional)
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • Salt to taste
  • 2 cups water or additional broth

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
  2. Cook the vegetables: Add onion, garlic, and bell peppers. Sauté for 4–5 minutes until softened.
  3. Add the tomatoes and beans: Stir in diced tomatoes, kidney beans, tomato sauce, beef broth, and water.
  4. Season: Add paprika, Italian seasoning, salt, and black pepper. Mix well.
  5. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are tender and the flavors blend.
  6. Serve: Taste and adjust seasoning. Ladle into bowls and serve hot with crusty bread or a side salad.

Serving Tip: For a thicker soup, simmer uncovered for a few extra minutes. For a little heat, add chili flakes or cayenne pepper.

Enjoy this warm, hearty beef and vegetable soup!