Mexican Shells and Beef Soup
A hearty and warming soup made with ground beef, pasta shells, and vibrant vegetables, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 1 pound ground beef
- 1 cup pasta shells
- 4 cups beef broth
- 1 can diced tomatoes
- 1 cup corn (fresh or frozen)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Brown the ground beef in a large pot over medium heat until nicely browned, about 5-7 minutes. Drain excess fat.
- Sauté the chopped onion, bell pepper, and minced garlic until tender, around 4-5 minutes.
- Combine the diced tomatoes, corn, beef broth, chili powder, and cumin. Bring to a boil.
- Cook the pasta shells according to package instructions until al dente, about 8-10 minutes.
- Season the soup with salt and pepper to taste, adjusting as necessary.
- Garnish and serve the soup hot, topped with fresh cilantro.
Notes
For a thicker soup, add more pasta shells or tomato paste. Adjust seasoning to taste as you cook.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg