Peel and dice the onion. Peel and slice the carrots into 1/4-inch rounds (or small dice). Trim and slice the celery. Core, seed and dice the red bell pepper. Peel (if desired) and dice the potatoes into 1/2-inch cubes.

Brown the beef

Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef and break into small pieces with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain off excess fat if more than 1 tablespoon remains.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrots, celery, and bell pepper to the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add tomatoes and liquids

Stir in the canned diced tomatoes (with juices) and 1 cup tomato sauce. Pour in 6 cups beef broth and stir to combine. Scrape any browned bits from the bottom of the pot.

Add potatoes and seasonings

Add the diced potatoes, chili powder, ground cumin, smoked paprika, dried oregano, bay leaf, salt, black pepper, and sugar (if using). Stir well. Bring the soup to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to low, cover partially, and simmer gently for 20–25 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Beans & Vegetables

Add the drained and rinsed kidney beans, green beans, and corn to the pot. Stir to combine and simmer uncovered for an additional 8–10 minutes to heat through and allow flavors to meld. Taste and adjust salt and pepper as needed.

Finishing & Garnish

Remove and discard the bay leaf. Stir in chopped cilantro and let the soup rest off heat for 2 minutes. Serve hot with lime wedges on the side and optional shredded cheddar sprinkled on individual bowls.

Storage: Cool to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.