Easy Pinto Beans, Green Chile and Beef Soup

Here’s a simple recipe for Easy Pinto Beans, Green Chile, and Beef Soup that’s hearty, flavorful, and perfect for a cozy meal:

Ingredients:

• 1 lb ground beef (or stew beef for a chunkier texture)
• 2 cups dried pinto beans, rinsed (or 2 cans of pinto beans, drained and rinsed, for a quicker version)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (4 oz) green chilies, diced (or fresh roasted green chile if you prefer)
• 1 can (14.5 oz) diced tomatoes (optional, for added flavor)
• 6 cups beef broth (or water + beef bouillon)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika (optional, but it adds a nice depth)
• Salt and pepper, to taste
• 1 bay leaf
• Olive oil for browning
• Toppings (optional): sour cream, shredded cheese, cilantro, lime wedges

Instructions:

1. Cook the Beef:
   • Heat a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil.
   • Brown the ground beef (or stew beef) until fully cooked, breaking it up with a spoon if you’re using ground beef. If using stew beef, you might want to brown it in batches.
   • Remove any excess fat if necessary, and set the beef aside.
2. Sauté Vegetables:
   • In the same pot, add a little more olive oil if needed and sauté the chopped onion and garlic for about 5 minutes, until softened.
3. Add Seasonings:
   • Stir in the cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Let the spices toast for 1 minute to bring out their flavors.
4. Add Beans, Chilies, and Broth:
   • If using dried pinto beans, add them now along with the beef broth (or water + beef bouillon). If using canned beans, wait until later.
   • Stir in the green chilies and diced tomatoes (if using). Add the bay leaf.
   • Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours if using dried beans. If using canned beans, you only need to simmer for about 30 minutes to allow the flavors to meld.
5. Check Beans and Add Canned Pinto Beans (if using):
   • If using dried beans, check for doneness around the 1-hour mark. When the beans are tender, taste the soup and adjust seasoning (salt, pepper, cumin) as needed.
   • If using canned beans, add them to the soup about 15-20 minutes before serving. Let them heat through.
6. Serve:
   • Remove the bay leaf.
   • Ladle the soup into bowls and garnish with your favorite toppings like sour cream, shredded cheese, fresh cilantro, or a squeeze of lime.

Tips:

• If you’re short on time, you can use a pressure cooker or Instant Pot for faster cooking of dried beans.
• Add more green chilies for extra heat, or add a jalapeño if you like it spicy.
• For a more filling soup, consider adding a cup of corn or some diced potatoes.

Enjoy your comforting, easy soup!