Southwestern Vegetable Beef Soup
Warm up with a hearty bowl of Southwestern Vegetable Beef Soup, a robust and satisfying meal packed with bold Southwestern flavors and wholesome ingredients. Tender bites of beef stew meat are simmered to perfection alongside a colorful medley of bell peppers, tomatoes, corn, black beans, and a blend of aromatic spices like chili powder, cumin, and paprika. Frozen mixed vegetables add even more texture and nutrition, while a garnish of fresh cilantro and a bright squeeze of lime juice elevate every spoonful. Ready in just one hour, this flavorful soup is perfect for cozy weeknight dinners or meal prep, serving six generously. Bursting with protein, fiber, and rich, savory flavors, this one-pot wonder brings the taste of the Southwest right to your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat (cut into 1-inch pieces)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 14.5 ounces canned diced tomatoes (with liquid)
- 15 ounces canned corn (drained)
- 15 ounces canned black beans (drained and rinsed)
- 4 cups beef broth
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups frozen mixed vegetables (carrots, peas, green beans)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef stew meat to the pot and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3 minutes or until softened. Stir in the garlic and cook for another 1 minute until fragrant.
Add the diced red and green bell peppers and sauté for 3-4 minutes until slightly softened.
Return the browned beef to the pot. Stir in the canned diced tomatoes (with liquid), corn, and black beans. Mix well to combine.
Pour in the beef broth and add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir to incorporate all the spices.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and simmer for 25 minutes, allowing the flavors to meld and the beef to tenderize.
After 25 minutes, stir in the frozen mixed vegetables. Continue simmering, uncovered, for 10 more minutes.
Taste the soup and adjust seasoning with additional salt or pepper if required.
Serve the soup hot, garnished with freshly chopped cilantro and a squeeze of lime juice from the lime wedges. Enjoy!
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9442 mg | 411% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 66.7 g | 238% | |
| Total Sugars | 65.8 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 5901 mg | 126% | |
*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.
