Print

Mexican Beef & Vegetable Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/mexican-beef-vegetable-soup/