Yield: 6–8 servings
Prep time: 20 minutes
Cook time: 45–60 minutes
Total: about 1 hour 15 minutes
Difficulty: Easy
Ingredients
Meat
500 g (1.1 lb) ground beef, preferably 80–90% lean
1 tablespoon cooking oil, if needed
Vegetables
1 large onion, finely chopped
3 cloves garlic, minced
1 large green bell pepper, diced
1 red bell pepper, diced
2 medium tomatoes, chopped
2 medium carrots, diced
2 medium potatoes, diced into small cubes
1–2 celery stalks, chopped
1 cup green beans, cut into pieces
1 cup corn, fresh or frozen
Tomato base
400 g (14 oz) canned diced tomatoes
2 tablespoons tomato paste
5–6 cups beef or vegetable broth
1 tablespoon Worcestershire sauce
Seasoning
1½ teaspoons salt, or to taste
1 teaspoon black pepper
1½ teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon chili powder
½ teaspoon cumin
1 bay leaf
½ teaspoon red chili flakes, optional
Beans
1 can (400 g / 14 oz) kidney beans, drained and rinsed
1 can (400 g / 14 oz) pinto beans or red beans, drained and rinsed
Finishing
1 tablespoon chopped fresh parsley or cilantro
1 teaspoon lemon juice or vinegar, optional
Additional salt and pepper as needed
Full Cooking Method
- Brown the beef
Heat a large heavy-bottomed pot over medium-high heat.
Add the ground beef and break it apart with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned.
If there is a lot of excess fat, drain some of it. Leave about 1 tablespoon for flavor.
- Add onion and garlic
Add the chopped onion and cook for 3–4 minutes until it begins to soften.
Add garlic and cook for another 30–60 seconds.
- Add peppers and vegetables
Add:
Green bell pepper
Red bell pepper
Carrots
Celery
Potatoes
Green beans
Cook for approximately 5 minutes, stirring occasionally.
- Build the tomato base
Add the tomato paste and stir for about 1 minute.
Then add the canned tomatoes and fresh tomatoes.
Stir well, scraping the bottom of the pot to loosen the browned beef.
- Add broth and seasoning
Pour in 5–6 cups of broth.
Add:
Worcestershire sauce
Paprika
Oregano
Basil
Chili powder
Cumin
Black pepper
Chili flakes
Bay leaf
Bring everything to a boil.
- Simmer
Reduce the heat to low and partially cover the pot.
Simmer for 30–40 minutes, or until the potatoes and carrots are tender.
Stir occasionally.
- Add beans and corn
Add the kidney beans, second type of beans, and corn.
Simmer for another 8–10 minutes.
If the soup becomes too thick, add another ½–1 cup broth or water.
- Balance the flavor
Taste the soup.
Adjust with:
Salt for overall flavor
Black pepper for warmth
Chili flakes for heat
A little lemon juice or vinegar for brightness
Remove the bay leaf.
- Serve
Ladle into large mugs or bowls like the dish shown in your picture.
Garnish with fresh parsley or cilantro.
For an especially hearty serving, add crusty bread, cornbread, crackers, or a grilled cheese sandwich.
How to Make It Look More Like the Photo
The soup in the photograph appears thick and chunky rather than thin and brothy.
For that consistency:
Use 5 cups broth rather than 6
Dice the vegetables fairly small
Use plenty of ground beef
Add an extra ½ cup diced tomatoes
Simmer uncovered for the final 10–15 minutes
Mash a few pieces of potato and beans against the side of the pot
Don’t overcook the bell peppers—they should remain visible
The red and green peppers are particularly important for recreating the appearance in the photo. Nut & Allergen Information
If by “nut info” you mean nutrition and nuts/allergens, here’s the useful breakdown.
Nuts
This recipe does not normally contain peanuts or tree nuts.
However, check packaged ingredients such as:
Worcestershire sauce
canned beans
broth/stock
seasoning mixes
tomato products
for manufacturer-specific allergen statements if cooking for someone with a serious allergy.
Common allergens
The basic recipe contains:
Beef
Worcestershire sauce — many brands contain fish (anchovy) and/or soy
Possible soy or wheat depending on the Worcestershire sauce and broth used
It is naturally:
Nut-free
Peanut-free
Egg-free
Milk-free
Usually dairy-free
provided all packaged ingredients are selected accordingly.
Approximate Nutrition
For 8 servings, assuming lean ground beef and the ingredients above:
Nutrient Approx. per serving
Calories 350–420 kcal
Protein 25–30 g
Carbohydrates 35–45 g
Fat 12–17 g
Fiber 8–11 g
Sugar 7–10 g
Sodium 700–1,000 mg*
*Sodium varies substantially depending on the broth, canned tomatoes, beans, Worcestershire sauce, and added salt.
For a lower-calorie version, use extra-lean ground beef, reduce the oil, and increase the vegetables.
Recipe Q&A
Q: Can I use chicken instead of beef?
Yes. Ground chicken or turkey works very well. The flavor will be lighter, so chicken stock and additional herbs are useful.
Q: Can I leave out the beans?
Yes. The soup will still work. Add extra vegetables or potatoes if you want to maintain its volume.
Q: Can I make it spicy?
Yes. Add jalapeño, cayenne, crushed red pepper, or a little hot sauce.
Q: Why is my soup too watery?
Simmer it uncovered for 10–20 minutes. You can also mash some potatoes and beans into the broth to naturally thicken it.
Q: Why is my soup too thick?
Add hot broth or water about ½ cup at a time until you reach the desired consistency.
Q: Can I use fresh tomatoes instead of canned?
Yes. For the richest tomato flavor, use a combination of fresh and canned tomatoes.
Q: Can I make this in a slow cooker?
Yes. Brown the beef and sauté the onion/garlic first. Put everything except the beans and corn into the slow cooker and cook approximately 6–7 hours on LOW or 3–4 hours on HIGH. Add beans and corn during the last 30 minutes.
Q: Can I freeze it?
Yes. Cool it completely, portion it into airtight containers, and freeze for approximately 2–3 months for best quality.
Q: How do I reheat it?
Reheat gently on the stovetop until steaming hot throughout. Add a little broth if it has thickened during storage.
Q: Can I make it without potatoes?
Absolutely. Substitute zucchini, extra carrots, cauliflower, or additional beans.
Q: What can I serve with it?
Good choices include crusty bread, garlic bread, cornbread, crackers, rice, or a simple green salad.
Q: Is it actually chili?
It is closer to hamburger/vegetable soup than traditional chili. The relatively large amount of broth and vegetables gives it a soup-like consistency.
Q: How can I make the flavor richer?
Brown the beef well, sauté the vegetables before adding liquid, caramelize the tomato paste for a minute, and use good-quality beef stock. A small amount of Worcestershire sauce also adds depth.
Q: Can I make it dairy-free?
Yes. The base recipe is naturally dairy-free; simply check your packaged ingredients.
Q: Can I make it gluten-free?
Yes, provided you use gluten-free broth and gluten-free Worcestershire sauce/seasonings.
Q: What is the secret to the best flavor?
Don’t rush the browning. Well-browned beef plus browned tomato paste creates much more depth than simply boiling all the ingredients together.
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