Mexican Vegetable Beef Soup
Warm, hearty, and boldly flavorful, this Mexican Vegetable Beef Soup is a comforting dish packed with wholesome ingredients and vibrant spices. Tender chunks of seared beef chuck roast are simmered to perfection with a medley of fresh vegetables like carrots, zucchini, potatoes, and green beans, all infused with the zesty kick of cumin, chili powder, and oregano. A base of rich beef broth and juicy diced tomatoes binds it all together, creating a robust and satisfying soup that’s perfect for any occasion. Garnished with fresh cilantro and a squeeze of lime, this one-pot wonder is easy to make, big on flavor, and ideal for meal prep or feeding a crowd. Whether you're seeking a cozy dinner or a flavorful lunch, this Mexican-inspired soup will delight your taste buds and warm your soul!
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Recipe Information
Ingredients
- 1 lb beef chuck roast
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large carrots, peeled and sliced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 oz (1 can) diced tomatoes with juices
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp (to taste) salt
- 0.5 tsp (to taste) black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges for serving
Instructions
Cut the beef chuck roast into bite-sized cubes, about 1-inch each, and season with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches to avoid overcrowding and sear until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the seared beef to the pot and pour in the beef broth. Add the diced tomatoes (with juices) and tomato paste. Stir well to combine.
Add the ground cumin, chili powder, oregano, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 45 minutes to allow the beef to become tender.
Add the potatoes, carrots, and green beans to the pot. Simmer for an additional 20 minutes until the vegetables are just tender.
Finally, stir in the zucchini and cook for another 5-7 minutes until the zucchini is tender but not mushy. Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls and top with fresh cilantro. Serve hot with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
