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–+ servings
Recipe 1879e6baad

Mexican Beef and Vegetable Soup

A heartwarming and flavorful soup made with tender beef, fresh vegetables, and a hint of lime; perfect for cozy autumn days.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 8 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 3 pounds beef shank (or short rib/beef chuck) Choose the cut that delivers tenderness.
  • 8-10 cups water Essential for creating a rich broth.
  • 1 large onion, roughly chopped Builds foundational flavor.
  • 2 stalks celery, roughly chopped For flavor base.
  • 10 cloves garlic, roughly chopped Increases flavor.
  • 5 pieces chile de arbol peppers (optional) Adds significant heat.
  • 3 leaves bay leaves For depth of flavor.
  • 1 tablespoon black peppercorns Adds warmth.
  • 1 tablespoon salt Essential for flavor enhancement.
  • 3 pieces potatoes, cut into bite-sized pieces Absorb broth flavors.
  • 2 pieces carrots, cut into bite-sized pieces Adds sweetness.
  • 2 pieces zucchini, cut into bite-sized pieces Adds texture.
  • 2 pieces jalapeño peppers, sliced (optional) For additional spice.
  • 2 ears corn, quartered Provides sweetness.
  • 3 medium tomatoes, cut into bite-sized pieces Adds freshness.
  • ¼ head cabbage, chopped For added crunch.
  • 8 ounces tomato sauce Blends flavors together.
  • Juice from 1 lime Zesty twist.
  • to taste red pepper flakes For additional spice.
  • to taste fresh cilantro for garnish Adds freshness.
  • to serve hot sauce Optional, for added spice.
  • to serve lime wedges To squeeze over bowls.

Instructions
 

Preparation

  • In a large pot, combine the beef, water, onion, celery, garlic, and the spices (chile de arbol, bay leaves, black peppercorns, and salt).
  • Bring the mixture to a boil, then reduce the heat and cover, allowing it to simmer for about 2 hours.
  • Once the beef is tender, carefully remove it, shred it into pieces, and set aside.
  • Strain the broth to discard the vegetables and spices, keeping the flavorful liquid.

Cooking

  • Return the strained broth to the pot and bring it to a gentle simmer.
  • Add the potatoes and carrots, cooking for about 20 minutes until fork-tender.
  • Add zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for another 10 minutes.
  • Finally, return the shredded beef to the pot, add lime juice, and season to taste.

Serving

  • Ladle soup into bowls and allow everyone to customize with red pepper flakes, fresh cilantro, hot sauce, and lime wedges.

Notes

This soup keeps well in the refrigerator for up to 3-4 days and is excellent for meal prep; it can be frozen for up to 3 months. Adjust the vegetable types based on availability, and be cautious with spices to keep the heat to your preference.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 4g
Keyword Autumn Recipes, Comfort Food, Easy Dinner, Healthy Soup, Mexican Beef Soup
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