Chuckwagon Ground Beef Soup With Beans

chuckwagon soup
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Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
470 Calories
16g Fat
37g Carbs
45g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 470
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 30%
Cholesterol 104mg 35%
Sodium 797mg 35%
Total Carbohydrate 37g 13%
Dietary Fiber 13g 46%
Total Sugars 5g
Protein 45g
Vitamin C 21mg 105%
Calcium 126mg 10%
Iron 7mg 38%
Potassium 1416mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chuckwagon soup is an easy ground beef soup made with tomatoes, beans, and chopped vegetables. Some chili powder and peppers help flavor the soup and give it Southwest flavor.

Use pinto beans, Great Northern, or small red beans in the soup. Black beans would be good as well.

Serve this soup for lunch or dinner with fresh baked cornbread or biscuits.


  • 2 strips bacon, diced

  • 2 pounds lean ground beef

  • 1 large onion, chopped

  • 1 cup chopped celery

  • 2 cloves garlic, minced

  • 3 medium carrots, thinly sliced

  • 2 cups beef broth

  • 2 (14 1/2-ounce) cans diced tomatoes

  • 1 (4-ounce) can mild green chile peppers

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon salt

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground chipotle pepper, or 1 dash cayenne pepper

  • Freshly ground black pepper, to taste

  • 2 (15-ounce) cans beans, such as pinto, Great Northern, small red, or a mixture

Steps to Make It

  1. In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain.

  2. Add the ground beef, onions, and celery to the bacon drippings; cook, stirring, until the beef is no longer pink. Add the garlic and cook for 1 minute longer. Add the carrots, beef broth, tomatoes, peppers, Worcestershire sauce, salt, chili powder, and chipotle or cayenne pepper.

  3. Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.

  4. Drain the canned beans and ad them to the stew. Taste and add pepper and more salt, if necessary.

  5. Simmer the soup for about 15 minutes longer.

  6. Serve this soup with biscuits, crusty bread, or cornbread muffins.

Expert Tips

  • Feel free to add frozen green beans, peas, and/or corn about 7 to 10 minutes before the soup is done.

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