Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb smoked turkey sausage, sliced into half-moons
  • 1 tbsp extra virgin olive oil
  • 3 cups Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low sodium beef bone broth
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 cup plain non fat Greek yogurt
  • 1 cup sharp white cheddar cheese, shredded

Instructions:

  1. Place the ground beef in your Dutch oven over medium high heat. Break it apart with your spoon and cook until browned and no longer pink, usually about 5-7 minutes.
  2. Add the smoked turkey sausage half moons to the beef. Cook for another 4 minutes until the sausage edges are slightly crisp and golden.
  3. Add the olive oil and diced yellow onion to the pot. Sauté for 3-5 minutes until the onion is translucent and fragrant.
  4. Stir in the minced garlic, smoked paprika, cumin, and chili powder. Toast them for 1 minute until the aroma fills your kitchen.
  5. Pour in the beef bone broth and fire roasted tomatoes. Use your spoon to scrape the bottom of the pot. Add the cubed potatoes.
  6. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the potatoes are fork tender.
  7. Gently stir in the pinto beans, black beans, and frozen sweet corn. Cook for 5 minutes until the beans are heated through.
  8. Turn off the heat. Remove one cup of the hot broth and whisk it into the Greek yogurt in a small bowl until smooth.
  9. Slowly pour the yogurt mixture back into the pot, stirring constantly. Add the shredded white cheddar cheese.
  10. Let the soup sit for 5 minutes until the cheese is completely melted and the broth is velvety.