In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic. Once cooked through, drain any excess fat and transfer the beef mixture to the slow cooker.
Add the Ingredients to the Crockpot:
To the slow cooker, add the beef broth, black beans, kidney beans, corn kernels, diced tomatoes, and frozen mixed vegetables.
Season the Soup:
Stir in the chili powder, cumin, and salt and pepper. Mix well to combine all ingredients.
Cook the Soup:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and the flavors have melded together.
Serve and Garnish:
Ladle the soup into bowls and top with shredded cheddar cheese and a dollop of sour cream, if desired.
Serving and Storage Tips
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