Mexican Beef and Vegetable Soup
A soul-soothing, hearty soup filled with rich flavors, tender beef, and vibrant vegetables, perfect for cold days and family gatherings.
Ingredients
Main Ingredients
- 3 pounds beef shank (or short rib/beef chuck) Choose high-quality cuts, preferably grass-fed for a richer flavor.
- 8-10 cups water Adjust based on desired thickness.
- 1 large onion, roughly chopped Use sweet onions for a mild and loaded flavor.
- 2 stalks celery, roughly chopped Adds a refreshing crunch and depth to the broth.
- 10 cloves garlic, roughly chopped Can never have too much garlic; it’s the magic ingredient!
- 5 pieces chile de arbol peppers (optional) For a smoky, spicy kick.
- 3 pieces bay leaves Essential for depth in flavor.
- 1 tablespoon black peppercorns Freshly ground is best for maximum flavor.
- 1 tablespoon salt Adjust based on taste.
- 3 pieces potatoes, cut into bite-sized pieces A filling addition that makes the soup heartier.
- 2 pieces carrots, cut into bite-sized pieces Sweet and colorful!
- 2 pieces zucchini, cut into bite-sized pieces A great way to sneak in some greens.
- 2 pieces jalapeño peppers, sliced (optional) For added heat.
- 2 ears corn, quartered Sweetness makes everything better.
- 3 medium tomatoes, cut into bite-sized pieces Freshness adds a lovely contrast.
- 1/4 head cabbage, chopped For crunch and nutrition.
- 8 ounces tomato sauce Backyard flavor brings this soup to life!
- Juice from 1 lime Adds a refreshing brightness.
- to taste red pepper flakes Adjust for spice lovers!
- to taste fresh cilantro for garnish Even more freshness!
- to serve hot sauce For the adventurous souls.
- to serve lime wedges You can never have too much lime!
Instructions
Preparation
- In a large pot, combine your 3 lbs of beef, 8-10 cups of water, onion, celery, garlic, bay leaves, black peppercorns, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover it, and let it simmer for about 2 hours.
- Skim off any foam that rises to the surface in the first 20 minutes of simmering for added flavor.
- Once the cooking time is up, carefully remove the beef from the pot, let it cool slightly, and then shred it with two forks. Set it aside for later.
- Strain your broth through a fine mesh sieve, discarding the solids.
Cooking
- Bring your strained broth back to a simmer and add in potatoes and carrots first. Cook for about 20 minutes, or until they are tender but not mushy.
- Next, add in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Simmer for an additional 10 minutes.
- Finally, add the shredded beef back into the pot along with the lime juice and any additional seasonings you feel it needs.
Serving
- Ladle your soup into bowls and let everyone personalize their dish with red pepper flakes, cilantro, hot sauce, and fresh lime wedges.
- For a burst of flavor, squeeze lime over the soup right before you dive in!
Notes
This soup can be made ahead of time and freezes beautifully. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To thicken, blend a portion of the soup and stir it back in.