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
Scale
- 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.