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!
1lb.Yukon gold potatoespeeled and diced into cubes
1cupcanned yellow corn
fresh parsleyto garnish (optional)
Instructions
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, potatoes, and cooked beef into the same pot, 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.