Mexican Beef & Vegetable Soup

Why You’ll Love This Recipe

I love this Mexican Beef & Vegetable Soup because it gives me an entire meal in one pot. I get tender beef, plenty of vegetables, and a rich broth without needing several side dishes.

I also like how easy it is to customize. I can use whatever vegetables I have available, adjust the seasonings, or add jalapeño when I want more heat.

The leftovers are another reason I make a large batch. As the soup rests, the beef and vegetables absorb even more of the seasoned broth, making it a convenient option for meal prep and next-day lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef and Broth

• 2 pounds beef chuck, cut into bite-sized chunks
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

For the Vegetables

• 2 medium carrots, cut into chunks
• 2 medium potatoes, peeled and cubed
• 2 ears corn, cut into smaller rounds, or 1 1/2 cups corn kernels
• 1 medium zucchini, cut into chunks
• 1 cup chopped green beans
• 1/2 small cabbage, cut into chunks
• 1 jalapeño, sliced, optional

For Serving

• 1/2 cup chopped fresh cilantro
• Lime wedges
• Diced avocado, optional
• Sliced jalapeños, optional
• Warm corn tortillas, optional

Directions

1. I pat the beef dry and season it with a little salt and black pepper. I heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat.
2. I add the beef in batches and brown it on several sides. I avoid overcrowding the pot so the meat develops good color instead of steaming. Once browned, I transfer the beef to a plate.
3. I reduce the heat to medium, add the onion, and cook it for about 3–4 minutes until it begins to soften. I add the garlic and cook for another 30 seconds.
4. I return the browned beef to the pot and pour in the beef broth and diced tomatoes. I add the cumin, oregano, chili powder, salt, and black pepper.
5. I bring the broth to a boil, then reduce the heat to low. I partially cover the pot and gently simmer the beef for about 45–60 minutes, or until it begins to become tender.
6. I add the carrots, potatoes, and corn because these vegetables need more time to cook. I continue simmering for about 15 minutes.
7. I add the zucchini, green beans, cabbage, and jalapeño if I am using it. I simmer for another 10–15 minutes, or until the vegetables are tender and the beef is easily pierced with a fork.
8. I taste the broth and adjust the salt, pepper, and seasonings as needed. If I want a thinner soup, I add a little additional broth or hot water.
9. I remove the pot from the heat and stir in some of the fresh cilantro.
10. I ladle the soup into bowls and finish each serving with more cilantro and a generous squeeze of fresh lime juice. I serve warm corn tortillas alongside the soup when I want an even more filling meal.

Servings and Timing

I make this recipe as a generous family-sized batch that yields approximately 6–8 servings. Because I use beef chuck, I allow enough simmering time for the meat to become tender before adding the quicker-cooking vegetables.

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 1 hour 30 minutes
• Total time: About 1 hour 50 minutes

The exact cooking time can vary depending on the size of my beef pieces and the cut I use. I focus on getting the beef fork-tender rather than relying exclusively on the clock.

Variations

For a more traditional caldo de res-inspired version, I use bone-in beef shank or short ribs instead of boneless beef chuck. The bones add extra richness to the broth during the long simmer.

When I want a spicier soup, I add extra jalapeño, serrano pepper, chipotle pepper, or a pinch of cayenne. I can also keep the soup mild and serve sliced peppers on the side.

For extra vegetables, I add chayote, celery, squash, or additional cabbage. I like this variation when I have vegetables in the refrigerator that I need to use.

If I want a slightly smokier broth, I add a small amount of smoked paprika or minced chipotle in adobo.

I can also add cooked rice to individual bowls before ladling the hot soup over the top. This makes each serving even more substantial without changing the entire pot.

Storage/Reheating

I allow leftover Mexican Beef & Vegetable Soup to cool before transferring it to airtight containers. I refrigerate it within two hours of cooking and keep it refrigerated for up to 3–4 days.

I reheat individual portions in a saucepan over medium-low heat, stirring occasionally until the beef, vegetables, and broth are thoroughly hot. I can also reheat smaller portions in the microwave.

The broth may thicken slightly in the refrigerator, especially because of the potatoes. When this happens, I stir in a splash of beef broth or water while reheating.

I can also freeze the soup for up to 2–3 months. If I am specifically making the soup for freezing, I sometimes leave out the potatoes and add freshly cooked potatoes after thawing because their texture can become softer or grainier after freezing.

FAQs

What cut of beef do I use for Mexican Beef & Vegetable Soup?

I prefer beef chuck because it becomes tender and flavorful during slow simmering. I can also use beef shank, short ribs, or another cut suited to braising and slow cooking.

Can I make Mexican Beef & Vegetable Soup in a slow cooker?

Yes. I brown the beef first for extra flavor, then transfer it to my slow cooker with the broth, tomatoes, seasonings, and sturdy vegetables. I cook it until the beef is tender and add delicate vegetables such as zucchini closer to the end so they do not become overly soft.

How can I make the soup spicier?

I add sliced jalapeños, serrano peppers, cayenne, or chipotle peppers in adobo. I prefer adding a small amount at first because I can always increase the heat after tasting the broth.

What vegetables can I put in Mexican beef soup?

I commonly use potatoes, carrots, corn, zucchini, green beans, and cabbage. I can also add chayote, celery, squash, or other sturdy vegetables depending on what I have available.

What can I serve with Mexican Beef & Vegetable Soup?

I usually serve the soup with warm corn tortillas, lime wedges, chopped cilantro, and avocado. I can also add Mexican rice, sliced jalapeños, or a simple side of beans when I want a larger meal.

Conclusion

Mexican Beef & Vegetable Soup is a satisfying one-pot meal I make when I want something warm, hearty, and packed with wholesome ingredients. Tender beef, potatoes, carrots, corn, zucchini, cabbage, and a savory tomato-infused broth give me plenty of flavor and texture in every spoonful.

Mexican Beef & Vegetable Soup

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Mexican Beef & Vegetable Soup is a hearty one-pot meal with tender beef chuck, colorful vegetables, tomatoes, and a warmly seasoned broth. Fresh cilantro and lime add a bright finish to this comforting caldo de res-inspired soup.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6–8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 2 pounds beef chuck, cut into bite-sized chunks
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 medium carrots, cut into chunks
• 2 medium potatoes, peeled and cubed
• 2 ears corn, cut into smaller rounds, or 1 1/2 cups corn kernels
• 1 medium zucchini, cut into chunks
• 1 cup chopped green beans
• 1/2 small cabbage, cut into chunks
• 1 jalapeño, sliced, optional
• 1/2 cup chopped fresh cilantro
• Lime wedges
• Diced avocado, optional
• Sliced jalapeños, optional
• Warm corn tortillas, optional

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Instructions

1. Pat the beef dry and season it with a little salt and black pepper. Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat.
2. Brown the beef in batches on several sides, avoiding overcrowding the pot. Transfer the browned beef to a plate.
3. Reduce the heat to medium. Add the onion and cook for 3–4 minutes until it begins to soften. Add the garlic and cook for another 30 seconds.
4. Return the beef to the pot. Add the beef broth, diced tomatoes, cumin, oregano, chili powder, salt, and black pepper.
5. Bring to a boil, then reduce the heat to low. Partially cover and gently simmer for 45–60 minutes, or until the beef begins to become tender.
6. Add the carrots, potatoes, and corn. Continue simmering for about 15 minutes.
7. Add the zucchini, green beans, cabbage, and optional jalapeño. Simmer for another 10–15 minutes, or until the vegetables are tender and the beef is fork-tender.
8. Taste the broth and adjust the salt, pepper, and other seasonings as needed. Add additional broth or hot water if a thinner consistency is desired.
9. Remove the pot from the heat and stir in some of the chopped fresh cilantro.
10. Ladle the soup into bowls and garnish with additional cilantro, lime juice, and optional avocado or jalapeños. Serve with warm corn tortillas if desired.

Notes

• Beef chuck can be replaced with bone-in beef shank or short ribs for a richer, caldo de res-inspired broth.
• For more heat, add extra jalapeño, serrano pepper, cayenne, or chipotle pepper in adobo.
• Chayote, celery, squash, or additional cabbage can be added for extra vegetables.
• For a smokier broth, add a small amount of smoked paprika or minced chipotle in adobo.
• Cooked rice can be added to individual bowls before serving for a more substantial meal.
• Refrigerate leftovers in airtight containers for up to 3–4 days. Add a splash of broth or water when reheating if needed.
• Freeze the soup for up to 2–3 months. For the best texture, consider omitting the potatoes before freezing and adding freshly cooked potatoes after thawing.
• Serve with lime wedges, cilantro, avocado, sliced jalapeños, or warm corn tortillas.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 390 kcal
• Sugar: 8 g
• Sodium: 1050 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 80 mg