Name: Mexican Beef and Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican
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

Description

A comforting bowl of Mexican beef and vegetable soup, filled with tender beef and vibrant vegetables, perfect for family meals or gatherings.

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
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

Instructions

Place beef in a large pot and cover with 8-10 cups of water.
Add chopped onion, celery, garlic, bay leaves, and black peppercorns.
Bring to a boil, then reduce to a simmer and cover pot for about 2 hours.
Remove beef, shred it, and set aside.
Strain the stock, discarding boiled vegetables and spices, returning the pure broth to a simmer.
Add potatoes and carrots; cook for about 20 minutes.
Add zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce; simmer for an additional 10 minutes.
Return shredded beef to the pot, add lime juice, and adjust seasonings.
Ladle into bowls and garnish with cilantro, red pepper flakes, and lime wedges.

Notes

Feel free to adjust spice levels and substitute vegetables based on availability. Allowing the soup to cool slightly can enhance its flavors.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Keywords: soup, Mexican, beef, comfort food, hearty