Mexican Vegetable Beef Soup

Savor the Comforting Flavors of Mexican Vegetable Beef Soup

Embark on a flavorful journey with this Mexican Vegetable Beef Soup recipe, combining tender beef, hearty vegetables, and a rich tomato-chile broth. Every spoonful delivers warmth, spice, and nourishment, making it a dish that truly comforts.

Whether it’s a family dinner or a cozy night at home, this soup transports the essence of Mexican-inspired cuisine straight to your table.

Ideal for chilly evenings or when you crave comfort food, this recipe highlights the harmony of beef, potatoes, and vegetables simmered in bold flavors. Ready to bring a nourishing and vibrant meal to life? Let’s dive into this simple yet rewarding recipe.

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Flavorful and Hearty: Your New Favorite Mexican Vegetable Beef Soup Recipe

This Mexican Vegetable Beef Soup not only satisfies hunger but also excites the palate with its layered flavors. Tender chunks of sirloin steak mingle with potatoes, carrots, and peppers in a broth enriched with roasted tomatoes and smoky chiles.

It’s more than just soup. It’s a bowl of tradition, depth, and comfort, perfect for sharing with loved ones. Thanks to flexible cooking methods, it’s also easy to prepare in a slow cooker, on the stovetop, or in the Instant Pot.

Here’s how to master that rich, comforting taste, complete with professional tips to ensure your soup always turns out delicious and satisfying.

Serving Suggestions: Enjoy your Mexican Vegetable Beef Soup with warm tortillas, crispy tortilla chips, or a side of Mexican rice for a complete experience.

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Pro Tips for the Perfect Mexican Vegetable Beef Soup

1. Use Quality Beef: Sirloin steak or chuck roast works best for tender, flavorful bites.
2. Balance the Spice: Adjust the type and number of chiles depending on your spice preference.
3. Simmer for Depth: Longer cooking times allow the beef and vegetables to absorb all the flavors.
4. Remove Dried Chiles: Unless you like strong heat, discard dried chiles after simmering.
5. Top Before Serving: Add avocado, cilantro, or tortilla chips right before serving for freshness and crunch.

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Mexican Vegetable Beef Soup Recipe

• Preparation time: 20 minutes
• Cooking time: 1–2 hours (or less with Instant Pot)
• Servings: 6
• Equipment: Large stockpot, Instant Pot, or slow cooker

With this Mexican Vegetable Beef Soup, your kitchen will be filled with enticing aromas of simmered beef, vegetables, and spices, promising comfort in every bowl.

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Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups beef stock
• 2 (15-ounce) cans 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 ½ pounds sirloin steak, cut into 1-inch cubes
• 2 dried pasilla or guajillo chiles (or 1–2 chipotles in adobo, chopped)
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• Optional toppings: diced avocado, chopped cilantro, diced red onion, or tortilla chips

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Directions:

1. Stovetop Method: Heat olive oil in a stockpot over medium-high heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute. Add beef stock, tomatoes, red peppers, carrots, potatoes, steak, chiles, cumin, salt, and pepper. Stir well and bring to a simmer. Reduce heat, cover, and cook for 20 minutes or until the steak and potatoes are tender. Remove dried chiles before serving. Adjust seasoning if needed.
2. Instant Pot Method: Add all ingredients to the Instant Pot. Stir well, then secure the lid and set vent to “Sealing.” Cook on high pressure for 40 minutes. Carefully release steam, remove the lid, and discard dried chiles. Taste and adjust seasoning.
3. Slow Cooker Method: Add all ingredients to a large slow cooker. Stir gently, cover, and cook for 4 hours on high or 8 hours on low. Remove dried chiles, then taste and adjust seasoning.

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Ready to Relish!

This Mexican Vegetable Beef Soup is hearty, flavorful, and brimming with comfort. Each bowl delivers tender beef, perfectly cooked vegetables, and a broth rich with smoky, spicy depth.

Serve it hot with your favorite toppings, and watch how quickly it becomes a family favorite. Whether you enjoy it with bread, tortillas, or just on its own, this soup guarantees satisfaction with every spoonful.

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Storage Solutions

Leftover Mexican Vegetable Beef Soup is easy to store. Place cooled soup in an airtight container and refrigerate for up to 4 days. Reheat on the stove over medium heat until warmed through.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently on the stove.

This way, you’ll always have a nourishing bowl of Mexican Vegetable Beef Soup ready whenever you crave comfort and flavor.

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