Ingredients
Scale
- 1 lb ground beef or stew beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Remove excess fat.
- Add diced onions, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add beef broth, diced tomatoes, corn, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream and cook for an additional 5 minutes until heated through.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
- You can substitute ground beef with cooked shredded chicken for a different flavor.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg