MEXICAN BEEF AND VEGETABLE SOUP is a family-favorite loved by all! This soup tastes like it’s simmered all day, but only takes 30 minutes from start to finish!
After Labor Day I’m not sure what it is, but I start to have an intense craving for soups. Not one particular kind of soup, but every single kind you can think of. And I never seem to get tired of them either. Who knows what it is, but I’m certainly not complaining.
There are a couple of reasons why people enjoy soup, in my opinion; of course! People love to stretch meats because who wouldn’t, they can be expensive especially if you are serving a larger family. Another reason is to warm your body up in the middle of winter – one of my favorites! Soups can also help you to consume fewer calories if you start with a bowl of soup and they hydrate you.
So with that being said, let’s get to chatting about this Mexican beef and vegetable soup I made. It’s hearty, it’s flavorful, and it feeds a crowd. I am calling this Mexican instead of just beef and vegetable soup because I added Mexican flavors like cumin, oregano, cayenne (just a little bit), and lime juice. You are more than welcome to call it anything you would like!
The base of this soup is olive oil and sirloin beef. I started by browning the beef on all sides, then removed the beef and added onions and a little more olive oil to get the flavor on the bottom of the pan – so good! If you aren’t a huge onion fan, please do not omit them from the recipe because they are a huge flavor component in this soup. And I promise you will not be able to taste them.
- 2 tablespoons olive oil
- 1 1/2 lbs top sirloin steak, cubed into 1" chunks
- 1 large onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 3 garlic cloves, minced
- 1 1/2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 28 ounce can diced tomatoes
- 8 cups beef stock
- 3 tablespoons lime juice
- salt, to taste
- 1 lb. Yukon gold potatoes, peeled and diced into cubes
- 1 cup canned yellow corn
- fresh parsley, to garnish (optional)
- Place a large dutch oven or soup pot over medium heat and add one tablespoon of olive oil.
- Place half of the beef in the pot and brown each side until browned. Remove the beef with a slotted spoon and place into a separate bowl. Repeat with the other half of the beef.
- Add the other tablespoon of olive oil and the onions to the pot and cook over medium heat until the onions are translucent.
- Place the celery, carrots, garlic, cumin, oregano, pepper, cayenne pepper, diced tomatoes with the juice, and beef stock, lime juice, and potatoes into the same pot and mix until combined.
- Bring the soup to a boil, cover with a lid and allow it to simmer for 20 minutes. Taste and season with salt.
- Place the corn into the soup and mix.
- Garnish with fresh parsley and serve warm.