Rich Mexican beef and vegetable soup is the ultimate comfort food for any occasion. Whether it’s a chilly evening or a family gathering, this hearty dish brings warmth and satisfaction to the table. The combination of tender beef, vibrant vegetables, and aromatic spices makes this soup not only delicious but also nourishing. Plus, it’s easy to make and can be customized with your favorite seasonal veggies!
Why You’ll Love This Recipe
- Flavorful Comfort: The rich flavors of this soup will warm you from the inside out, making it perfect for cozy nights.
- Nutrient-Packed: Loaded with vegetables, this soup offers a great way to get your daily dose of nutrients.
- Versatile Options: You can easily adjust the ingredients based on what you have on hand or your personal preferences.
- Easy to Prepare: With simple steps, even novice cooks can whip up this delightful dish without stress.
- Freezer-Friendly: Make a big batch and store leftovers in the freezer for quick meals later.
Tools and Preparation
To create your Mexican Beef and Vegetable Soup effectively, you’ll need some essential tools in your kitchen.
Essential Tools and Equipment
- Large pot
- Cutting board
- Sharp knife
- Strainer
- Ladle
Importance of Each Tool
- Large pot: Ideal for simmering the soup and cooking large quantities at once.
- Straining device: Useful for separating the broth from used vegetables and spices, ensuring a clear, flavorful soup.
Ingredients
Rich Mexican beef soup with tender meat, fresh vegetables, and aromatic spices. Perfect comfort food for cold days!
Ingredients:
– 3 pounds beef shank (or short rib/beef chuck)
– 8-10 cups water
– 1 large onion, roughly chopped
– 2 celery stalks, roughly chopped
– 10 cloves garlic, roughly chopped
– 5 chile de arbol peppers (optional)
– 3 bay leaves
– 1 tablespoon black peppercorns
– 1 tablespoon salt
– 3 potatoes, cut into bite-sized pieces
– 2 carrots, cut into bite-sized pieces
– 2 zucchini, cut into bite-sized pieces
– 2 jalapeño peppers, sliced (optional)
– 2 ears corn, quartered
– 3 medium tomatoes, cut into bite-sized pieces
– ¼ head cabbage, chopped
– 8 ounces tomato sauce
– Juice from 1 lime
– Red pepper flakes to taste
– Fresh cilantro for garnish
– Hot sauce to serve
– Lime wedges for serving
How to Make Mexican Beef and Vegetable Soup
Step 1: Prepare the Broth
Put your beef, water, and stock vegetables (onion, celery, garlic) in a big pot with the spices. Bring it to a boil, then let it simmer covered for about 2 hours until the meat’s tender.
Step 2: Shred the Beef
Take out the beef, shred it into bite-sized pieces, and set aside. Strain your stock through a strainer and discard the used vegetables and spices.
Step 3: Cook Root Vegetables
Bring that stock back to a simmer. Add your potatoes and carrots to cook for about 20 minutes until they are tender.
Step 4: Add Remaining Vegetables
Toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook everything together for about an additional 10 minutes until heated through.
Step 5: Combine Everything
Put the shredded beef back in the pot. Add lime juice and adjust your seasonings according to taste.
Step 6: Serve
Ladle into bowls while hot. Let everyone garnish their servings with red pepper flakes, cilantro, hot sauce, and lime wedges as they prefer.
Enjoy your delicious Mexican Beef and Vegetable Soup!
How to Serve Mexican Beef and Vegetable Soup
Serving Mexican Beef and Vegetable Soup is a delightful experience that can be enhanced with various garnishes and accompaniments. Here are some serving suggestions to elevate your soup and make it even more enjoyable.
Garnishes
- Fresh Cilantro – Add a sprinkle of chopped cilantro for a burst of flavor and freshness.
- Red Pepper Flakes – Offer red pepper flakes for those who enjoy extra heat in their bowl.
- Lime Wedges – Squeeze fresh lime juice over the soup for a zesty kick.
Accompaniments
- Corn Tortillas – Warm corn tortillas pair well with the soup, perfect for dipping.
- Hot Sauce – Provide a selection of hot sauces for those who like an extra spicy kick.
- Avocado Slices – Creamy avocado slices enhance the richness of the soup.
Serving Style
- In Bowls – Ladle the soup into deep bowls for individual servings.
- Family Style – Serve in a large pot at the table for a communal dining experience.
How to Perfect Mexican Beef and Vegetable Soup
To achieve the best flavor and texture in your Mexican Beef and Vegetable Soup, consider these helpful tips:
- Use Quality Meat – Choose tender cuts like beef shank or chuck for a richer broth.
- Simmer Slowly – Allow the soup to simmer gently; this enhances flavor extraction from the meat and vegetables.
- Adjust Spices Gradually – Taste as you go and add spices incrementally to find the perfect balance.
- Fresh Ingredients Matter – Use fresh vegetables and herbs to ensure vibrant flavors in every bite.
- Strain Wisely – Strain your stock well to remove any debris while retaining all delicious flavors.
Best Side Dishes for Mexican Beef and Vegetable Soup
Pairing side dishes with your Mexican Beef and Vegetable Soup can enhance your meal. Here are some great options:
- Guacamole – Creamy avocado dip that complements the soup’s spices beautifully.
- Mexican Rice – Flavorful rice seasoned with tomatoes, garlic, and spices adds bulk to your meal.
- Chiles Rellenos – Stuffed peppers provide a hearty addition with cheesy goodness inside.
- Refried Beans – Smooth, savory beans offer protein and pair perfectly with tortilla chips.
- Elote (Mexican Street Corn) – Sweet corn on the cob topped with cheese, lime, and chili powder creates a fantastic contrast.
- Fried Plantains – Sweet fried plantains bring a delightful sweetness that balances the savory soup.
Common Mistakes to Avoid
When making Mexican Beef and Vegetable Soup, it’s easy to make a few common mistakes. Here are some tips to ensure your soup turns out perfect.
- Skipping the Searing: Not searing the beef can lead to less flavor. Always brown the meat first for a richer taste.
- Ignoring Fresh Ingredients: Using stale or old vegetables will impact flavor and texture. Always choose the freshest vegetables available.
- Overcooking Vegetables: Cooking vegetables too long can make them mushy. Add them at the right time for optimal texture.
- Neglecting Seasoning: Under-seasoning your broth will result in bland soup. Taste and adjust seasonings throughout the cooking process.
- Forgetting to Skim Fat: Leaving excess fat in the soup can make it greasy. Skim off any foam or fat that rises to the top during cooking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow soup to cool completely before refrigerating.
Freezing Mexican Beef and Vegetable Soup
- Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
- Leave space at the top of containers for expansion when freezing.
Reheating Mexican Beef and Vegetable Soup
- Oven: Preheat oven to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat on high in 1-minute intervals until hot.
- Stovetop: Heat over medium heat in a pot, stirring occasionally until heated through.
Frequently Asked Questions
What is Mexican Beef and Vegetable Soup?
Mexican Beef and Vegetable Soup is a hearty dish made with tender beef, fresh vegetables, and aromatic spices, perfect for cold days.
Can I customize my Mexican Beef and Vegetable Soup?
Absolutely! You can add different vegetables or spices based on your preferences. Experiment with ingredients like sweet potatoes or different types of peppers.
How long does it take to make Mexican Beef and Vegetable Soup?
The total time is about 3 hours, which includes 30 minutes of preparation and 2.5 hours of cooking.
Is Mexican Beef and Vegetable Soup healthy?
Yes! It’s packed with protein from the beef and loaded with vitamins from various vegetables, making it a nutritious meal option.
Final Thoughts
This Mexican Beef and Vegetable Soup is not only comforting but also versatile. You can easily customize it with your favorite vegetables or spices. Give it a try this season; you won’t be disappointed!
Mexican Beef and Vegetable Soup
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Description
Experience the heartwarming flavors of Mexican Beef and Vegetable Soup, a traditional dish that brings comfort to any table. This nourishing soup combines tender beef with a vibrant array of fresh vegetables and aromatic spices, creating a rich broth that warms from the inside out. Perfect for chilly days or family gatherings, this easy-to-make recipe allows for customization based on your favorite seasonal ingredients. Whether you’re serving it as a main course or alongside warm tortillas, this soup is sure to satisfy.
Ingredients
- 3 pounds beef shank (or short rib/beef chuck)
- 8–10 cups water
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 10 cloves garlic, roughly chopped
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchini, cut into bite-sized pieces
- 3 medium tomatoes, cut into bite-sized pieces
- 8 ounces tomato sauce
- Juice from 1 lime
Instructions
- In a large pot, combine beef, water, onion, celery, garlic, and spices. Bring to a boil and simmer covered for about 2 hours until beef is tender.
- Remove the beef, shred it into bite-sized pieces and set aside. Strain the stock and discard used vegetables.
- Return the stock to a simmer and add potatoes and carrots; cook for about 20 minutes.
- Add zucchini, corn, tomatoes, cabbage, and tomato sauce; simmer for an additional 10 minutes.
- Stir in shredded beef and lime juice; adjust seasonings as needed.
- Serve hot with garnishes like fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Customize with your favorite vegetables or spices. Freeze leftovers for up to three months for quick meals later.