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comforting winter bean soup

Hearty Bean Soup

This comforting bean soup combines ground beef, three varieties of beans, and corn with the unexpected flavor duo of taco and ranch seasonings. Perfect for cold days, this simple yet satisfying soup requires minimal effort while delivering maximum flavor in every spoonful.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (10 ounce) can Rotel tomatoes with green chilies
  • 1 (1 ounce) package ranch dressing mix
  • 1 (8 ounce) can corn undrained or drained
  • 1 (8 ounce) can kidney beans undrained or drained
  • 1 onion chopped
  • 1/2 pound lean ground beef
  • 1 (8 ounce) can pinto beans undrained or drained
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 1 (8 ounce) can black beans undrained or drained
  • 1 1/2 cups water only if beans are drained
For serving:
  • shredded cheddar cheese
  • sour cream
  • crispy tortilla rounds optional

Equipment

  • Large pot
  • Skillet

Method
 

  1. In a skillet, brown the ground beef over medium heat until it begins to lose its pink color.
  2. Add the chopped onion to the beef and continue cooking until the onion becomes translucent and the beef is fully browned.
  3. Transfer the beef and onion mixture to a large pot.
  4. Add the black beans, pinto beans, kidney beans, corn, and Rotel tomatoes with green chilies to the pot.
  5. If you drained your canned ingredients, add 1 1/2 cups of water. If you kept the liquid from the cans, you may not need additional water.
  6. Sprinkle in the taco seasoning mix and ranch dressing mix, stirring well to combine all ingredients.
  7. Bring the soup to a simmer, then reduce heat to low and let it cook for about 1 1/2 hours, stirring occasionally to prevent sticking.
  8. Serve hot, topped with shredded cheddar cheese and a dollop of sour cream. Add crispy tortilla rounds on the side if desired.

Notes

This soup is incredibly versatile - feel free to substitute any type of beans you have on hand. Ground turkey or chicken works well in place of beef for a lighter option. Vegetarians can omit the meat entirely and add extra beans or diced mushrooms instead.
The soup thickens as it sits, making leftovers even more delicious the next day. Store refrigerated for up to 4 days or freeze for up to 3 months in airtight containers.
For a complete meal, serve with warm cornbread or a crisp green salad with vinaigrette dressing.