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Mexican Vegetable Beef Soup

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x

Description

This Mexican Vegetable Beef Soup recipe is full of tender steak, potatoes and veggies, and made with the most comforting tomato-chile broth.  Feel free to add in any extra veggies that you have on hand too!


Ingredients

Scale
  • 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 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 dried guajillo chiles (or 1-2 chipotles in adobo sauce**, chopped)
  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: diced avocado, chopped fresh cilantro, diced red onion, and/or crumbled tortilla chips

Instructions

On The Stovetop:

  1. Heat olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 1-2 more minutes until fragrant, stirring occasionally.
  2. Add beef stock, tomatoes, red peppers, carrots, potatoes, steak, chiles (or chipotles), cumin, salt and pepper, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and continue simmering for 20 minutes, or until the potatoes and steak are tender.
  3. Remove and discard the chiles (although leave the chipotles in, if using).  Taste, and season the soup with extra salt and pepper and cumin, if needed.
  4. Serve warm, garnished with your desired toppings.

In The Instant Pot (Pressure Cooker):

  1. Add all ingredients* to the bowl of your Instant Pot, and briefly stir to combine.  Close lid securely and set vent to “Sealing”.  Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 40 minutes.  Cook.  Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.
  2. Remove and discard the chiles (although leave the chipotles in, if using).  Taste, and season the soup with extra salt and pepper and cumin, if needed.
  3. Serve warm, garnished with your desired toppings.

In The Crock-Pot (Slow Cooker):

  1. Add all ingredients* to the bowl of a large slow cooker, and briefly stir to combine.  Cook for 4 hours on high, or 8 hours on low.
  2. Remove and discard the chiles (although leave the chipotles in, if using).  Taste, and season the soup with extra salt and pepper and cumin, if needed.
  3. Serve warm, garnished with your desired toppings.

Notes

*If you are cooking this soup in the slow cooker or Instant Pot, feel free to cook the steak whole, then remove and shred the steak into bite-sized pieces once the soup has finished cooking.  Also, please use whatever cut of lean steak you love!

**If using chipotles in adobo, feel free to start with just one.  Then you can taste the soup after it has finished cooking, and add in an extra chipotle if you would like more smoky/chile flavor.

Cooking time listed is for the stovetop method.