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Mexican Vegetable Beef Soup

Mexican Vegetable Beef Soup

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.

  • Total Time: 48 minute
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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

Instructions

  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.

  • Author: Sanji
  • Prep Time: 20 minutes
  • Cook Time: 1–2 hours (or less with Instant Pot)