Mexican Vegetable Beef Soup at home
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Mexican Vegetable Beef Soup at home is a beef recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Warm olive oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 1-2 more minutes until fragrant, stirring occasionally.
Tip in 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 let it bubble gently. Then reduce heat to medium-low, cover, and continue simmering for 20 minutes, or until the potatoes and steak are tender.
Lift 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.
Plate warm, garnished with your desired toppings.
Tip in 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. Leave 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. Lift the lid.
Lift 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.
Plate warm, garnished with your desired toppings.
Tip in all ingredients* to the bowl of a large slow cooker, and briefly stir to combine. Leave for 4 hours on high, or 8 hours on low.
Lift 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.
Plate warm, garnished with your desired toppings.
