Spicy Beef and Bean Soup with Oven Roasted Peppers

Warm up with a bowl of Spicy Beef and Bean Soup with Oven Roasted Peppers, a bold and hearty dish that's perfect for satisfying your cravings on chilly days. This comforting soup combines tender ground beef, protein-packed black and kidney beans, and a medley of fragrant spices like cumin, smoked paprika, and chili powder for a spicy kick. The star of the recipe is the oven-roasted red bell peppers, which add a smoky sweetness and elevate every spoonful. Simmered in a rich beef broth with diced tomatoes, this one-pot wonder comes together in under an hour, making it ideal for weeknight dinners. Top it off with a sprinkle of fresh cilantro and a dollop of sour cream for the perfect finishing touch. Whether you're meal prepping or serving a crowd, this easy-to-make soup is guaranteed to impress.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 0.5 teaspoon crushed red pepper flakes
• 4 cups beef broth
• 14.5 ounces diced tomatoes, canned
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 2 large red bell peppers
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 0 to taste sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Line a baking sheet with parchment paper. Cut the red bell peppers in half, remove seeds and stems, and place them cut side down on the baking sheet.

Step 3

Brush the peppers lightly with 1 tablespoon of olive oil and roast for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the skins, dice, and set aside.

Step 4

In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

Step 5

Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, chili powder, and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.

Step 6

Pour in the beef broth and add the canned diced tomatoes (with their juices). Stir to combine and bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and add the black beans and kidney beans. Stir well and let cook for 20 minutes to allow the flavors to meld.

Step 8

Stir in the roasted diced red bell peppers, season with salt and black pepper, and simmer for an additional 5 minutes.

Step 9

Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with chopped fresh cilantro and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(2774.5g)

Amount per serving	% Daily Value*
Calories	1348.5

Total Fat 38.5g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 7.5mg	0%
Sodium 6571.6mg	0%
Total Carbohydrate 187.3g	0%
Dietary Fiber 61.4g	0%
Total Sugars 29.8g
Protein 68.4g	0%

Vitamin D 0IU	0%
Calcium 488.2mg	0%
Iron 22.7mg	0%
Potassium 4595.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 20.0%

Carbs: 54.7%