Mexican Beef and Vegetable Soup
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
258 kcal
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Course
Main Course
Mexican Beef and Vegetable Soup
Description
This soup features sirloin steak cut into chunks, browned, and then combined with diced vegetables such as onion, celery, carrots, and Yukon gold potatoes. The addition of canned diced tomatoes, beef stock, and a blend of spices including cumin, oregano, black pepper, and a touch of cayenne pepper gives the broth a flavor profile inspired by Mexican cuisine. Lime juice is stirred in near the end, adding a bright note that balances the savory elements.
Cooking begins with browning the beef in two batches to develop flavor and retain juices. Vegetables and spices are then cooked and simmered together, allowing the potatoes to soften over about 20 minutes. The final addition of yellow corn provides sweetness and texture, while fresh parsley can be used as a garnish to brighten the presentation.
This soup works well served warm as a filling main dish, combining protein, vegetables, and spices in a balanced broth. It’s suitable for colder days or any meal needing a wholesome soup.
Ingredients
- 2 tablespoons olive oil
- 1 ½ lbs sirloin steak cubed into 1" chunks, top
- 1 onion diced, large
- 1 cup celery diced
- 1 cup carrot diced
- 3 garlic minced, cloves
- 1 ½ teaspoons cumin
- 1 teaspoon oregano dried
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 28 ounce diced tomatoes canned
- 8 cups beef stock
- 3 tablespoons lime juice
- salt to taste
- 1 lb. potato peeled and diced into cubes, Yukon gold variety
- 1 cup yellow corn canned
- parsley to garnish (optional, fresh
Instructions
- Place a large dutch oven or soup pot over medium heat and add one tablespoon of olive oil.
- Place half of the beef in the pot and brown each side until browned. Remove the beef with a slotted spoon and place into a separate bowl. Repeat with the other half of the beef.
- Add the other tablespoon of olive oil and the onions to the pot and cook over medium heat until the onions are translucent.
- Place the celery, carrots, garlic, cumin, oregano, pepper, cayenne pepper, diced tomatoes with the juice, and beef stock, lime juice, potatoes, and cooked beef into the same pot, mix until combined.
- Bring the soup to a boil, cover with a lid and allow it to simmer for 20 minutes. Taste and season with salt.
- Place the corn into the soup and mix.
- Garnish with fresh parsley and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 693mg | 29% |
| Potassium | 1332mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2910IU | 58% |
| Vitamin C | 21.1mg | 23% |
| Calcium | 109mg | 11% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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