Name: Mexican Beef and Vegetable Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 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 árbol peppers (optional); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt (adjust to taste); 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 of 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

Mexican Beef and Vegetable Soup

Print Recipe

A heartwarming Mexican Beef and Vegetable Soup filled with rich flavors and fresh ingredients, perfect for chilly evenings.

Author: morgan
Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 150 minutes
Yield: 8 servings 1x
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: None

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 árbol peppers (optional)
3 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt (adjust to taste)
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 of 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

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Instructions

In your largest pot, add the beef shank, 8-10 cups of water, onion, celery, garlic, and all the spices (including bay leaves and peppercorns). Bring to a rolling boil over high heat.
Reduce the heat to low and cover. Let it simmer for about 120 minutes until the beef is fork-tender.
Once cooked, remove the beef, let it cool slightly, then shred it with two forks. Set aside and strain your stock into another pot; discard the solids left behind.
In the strained stock, bring it back to a simmer. Add the potatoes and carrots, and let them cook for about 20 minutes, or until tender.
Add zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for an additional 10 minutes until all the veggies are tender.
Add your shredded beef back into the pot. Squeeze in the lime juice and give it one more gentle stir. Adjust seasonings to suit your taste.
Ladle into bowls and let everyone customize their servings with red pepper flakes, fresh cilantro, a dash of hot sauce, and a squeeze of lime.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes beautifully; store in small portions for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 65mg

Find it online: https://us.recipesfood.org/hearty-mexican-beef-vegetable-soup-cozy-bowl-tradition/