Mexican Vegetable Beef Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
medium
white onion, peeled and diced
-
4
cloves
garlic, peeled and minced
-
4
cups
beef stock
-
2
15-ounce jars
diced fire-roasted tomatoes
-
1
12-ounce jar
roasted red peppers, drained and chopped
-
2
medium
carrots, peeled and chopped
-
1
pound
Yukon gold potatoes, chopped
-
1.5
pounds
sirloin steak, cut into 1-inch pieces
-
2
dried
pasilla chiles or guajillo chiles
-
2
teaspoons
ground cumin
-
1
teaspoon
Kosher salt
-
½
teaspoon
freshly-cracked black pepper
Optional toppings
-
to taste
diced avocado
-
to taste
chopped fresh cilantro
-
to taste
diced red onion
-
to taste
crumbled tortilla chips
Instructions
- Heat olive oil in a large stockpot over medium-high heat and sauté onion for 5 minutes until softened, then add garlic and sauté for another 1-2 minutes.
- Add beef stock, tomatoes, red peppers, carrots, potatoes, steak, chiles, cumin, salt, and pepper; stir to combine and bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes and steak are tender.
- Remove and discard the chiles, taste the soup, and adjust seasoning if needed.
- Serve warm, garnished with desired toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
10g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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