Mexican Vegetable Beef Soup Recipe

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Everett Dean Modified: March 21, 2022
Mexican Vegetable Beef Soup Recipe

How To Make Mexican Vegetable Beef Soup

Serve this warm and filling vegetable beef soup on cold days made with tender steak, fresh veggies, and potatoes with a comforting tomato-chile broth.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 1white onionmedium, peeled, and diced
  • 4garlic clovespeeled and minced
  • 4cupsbeef stock
  • 15ozfire-roasted tomatoesdiced
  • 12ozred peppersroasted, drained, and chopped
  • 2carrotspeeled and chopped
  • 1lbYukon gold potatoeschopped
  • 2lbsirloin steak cut into 1-inch pieces
  • 2dried pasilla chiles or dried guajillo chiles, or 1 to 2 chipotles in adobo sauce, chopped
  • 2tspground cumin
  • 1tspkosher salt
  • ½tspfreshly-cracked black pepper
  • diced avocadoor chopped fresh cilantro, diced red onion, and/or crumbled tortilla chips (optional toppings)

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 to 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.

  3. 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.

  4. Remove and discard the chiles. Taste and season the soup with extra salt and pepper and cumin, if needed.

  5. 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.

  2. 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 the time reads 40 minutes. Cook.

  3. 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.

  4. Remove and discard the chiles. Taste, and season the soup with extra salt and pepper and cumin, if needed.

  5. Serve warm, garnished with your desired toppings.

IN THE INSTANT POT (PRESSURE 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. Taste, and season the soup with extra salt and pepper and cumin, if needed.

  3. Serve warm, garnished with your desired toppings.

Nutrition

  • Calories: 362.80kcal
  • Fat: 18.73g
  • Saturated Fat: 6.88g
  • Monounsaturated Fat: 8.32g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 20.64g
  • Fiber: 4.07g
  • Sugar: 5.69g
  • Protein: 27.72g
  • Cholesterol: 88.45mg
  • Sodium: 552.28mg
  • Calcium: 71.94mg
  • Potassium: 1155.18mg
  • Iron: 3.40mg
  • Vitamin A: 248.10µg
  • Vitamin C: 75.43mg
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