Southwest Hamburger Soup
This soup combines the flavors of a classic hamburger with the convenience of a crockpot comfort meal. Hearty and flavorful, it's perfect for a cold evening.
This soup combines the flavors of a classic hamburger with the convenience of a crockpot comfort meal. Hearty and flavorful, it's perfect for a cold evening.
- 1 teaspoon salt
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon mild chili powder
- 1/2 cup sweet onion diced
- 1 poblano pepper diced
- 1 jalapeno pepper optional
- 2 anaheim green chili peppers roasted, peeled & diced
- 2 roma tomatoes diced
- 1 cup black beans
- 1 cup red beans
- 1 cup corn
- 6 cups beef broth
- 3 tablespoon worcestershire sauce
- 2 tablespoon red wine vinegar
- Carbohydrate 19.3380323642901 g
- Cholesterol 38.55535145 mg
- Fat 9.38799924549697 g
- Fiber 5.35694975936122 g
- Protein 16.7980731237542 g
- Saturated Fat 3.55038351948774 g
- Serving Size 1 1 Serving (283g)
- Sodium 478.809620529069 mg
- Sugar 13.9810826049289 g
- Trans Fat 1.318138705726 g
- Calories 226 calories
Step-by-step
- Put everything in crockpot after browning meat.
- Heat on low 6 hrs or hi 4 hrs
- Serve with shredded sharp cheese, tostadas and hot sauce for garnish.
What happens to the fat when ground beef goes straight into the slow cooker without draining? Raw beef yields a significant amount of rendered fat, which will separate and float on top of the broth during a six-hour simmer. Brown the meat first in a skillet over medium-high heat until deep crust forms, then drain the excess grease before transferring the beef to the crockpot. This preliminary browning builds fond, which adds crucial depth to the beef broth base.
Protein and Pepper Adjustments
Ground chuck carries roughly twenty percent fat content, providing rich flavor and moisture. Substituting ground turkey breast lowers the fat count substantially, but poultry dries out quickly under prolonged heat. If swapping beef for chicken or turkey, reduce the slow cooker time by one hour to prevent stringy protein textures. Poblano and Anaheim peppers supply mild heat and earthy notes, whereas jalapeños introduce sharp capsaicin oils. Roast Anaheim peppers over an open flame until the outer skin chars entirely, then place them in a covered bowl for ten minutes to steam off the blackened exterior easily.
Acid and Bean Balances
Acids such as red wine vinegar sharpen heavy broths by cutting through starches released from the black and red beans. Add vinegar during the final hour of cooking if a brighter profile is preferred, or mix it in at the start to meld the flavors completely. Dried beans require overnight soaking, so canned varieties streamline preparation for this six-hour total time recipe. Rinse canned beans thoroughly under cold water to remove excess sodium and starchy canning liquid before combining them with the Roma tomatoes and corn.
