Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (28g) taco seasoning
  • 1 packet (28g) dry ranch dressing mix
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilis
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the ground beef and diced onions. Cook for 5–7 minutes, breaking the meat into small crumbles, until the beef is browned and onions are translucent. Drain any excess grease.
  2. Add the minced garlic to the pot and cook for 30 seconds until fragrant.
  3. Stir in the taco seasoning and dry ranch mix, coating the meat thoroughly to bloom the spices.
  4. Add the black beans, kidney beans, pinto beans, corn, diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a rolling boil.
  5. Reduce heat to medium-low and simmer for 10 minutes, allowing the flavors to marry and the natural bean starches to thicken the broth.
  6. Taste and adjust seasoning. If the soup is too thick, add a splash of broth; if too thin, crush a few beans against the side of the pot to release more starch. Serve immediately.