In a large pot, heat a drizzle of oil over medium-high heat. Add the lean ground beef and cook for 3-5 minutes, breaking it up with a spatula until it’s browned.

Stir in the chopped bell pepper and onion, sautéing for 5-7 minutes until they soften. Add minced garlic and cook for another 30 seconds until fragrant.

Pour in diced tomatoes, beef broth, taco seasoning, and cumin. Stir together, scraping any bits from the pot.

Bring the soup to a vigorous boil, then reduce heat to low and let it simmer uncovered for 15-20 minutes.

Turn off heat and taste your soup. Adjust seasoning with salt and pepper as desired.