gimmesomeoven5.0
Mexican Vegetable Beef Soup
This Mexican Vegetable Beef Soup recipe is full of tender steak, potatoes and veggies, and made with the most comforting tomato-chile broth. Feel free to add in any extra veggies that you have on hand too!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●slow cooker
📝 Preparation Steps
1
On The Stovetop:
2
Heat olive oil in a large stockpot over medium-high heat. Add onion and sauté for ⏱️ 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1-2 more minutes until fragrant, stirring occasionally.
olive oil1 tablespoongarlic (peeled and minced)4 cloves
3
Add beef stock, tomatoes, red peppers, carrots, potatoes, steak, chiles (or chipotles), cumin, salt and pepper, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for ⏱️ 20 minutes, or until the potatoes and steak are tender.
beef stock4 cupscarrots (peeled and chopped)2ground cumin2 teaspoons
4
Remove and discard the chiles (although leave the chipotles in, if using). Taste, and season the soup with extra salt and pepper and cumin, if needed.
ground cumin2 teaspoons
5
Serve warm, garnished with your desired toppings.
6
In The Instant Pot (Pressure Cooker):
7
Add all ingredients* to the bowl of your Instant Pot, and briefly stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads ⏱️ 40 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
8
Remove and discard the chiles (although leave the chipotles in, if using). Taste, and season the soup with extra salt and pepper and cumin, if needed.
ground cumin2 teaspoons
9
Serve warm, garnished with your desired toppings.
10
In The Crock-Pot (Slow Cooker):
11
Add all ingredients* to the bowl of a large slow cooker, and briefly stir to combine. Cook for ⏱️ 4 hours on high, or ⏱️ 8 hours on low.
12
Remove and discard the chiles (although leave the chipotles in, if using). Taste, and season the soup with extra salt and pepper and cumin, if needed.
ground cumin2 teaspoons
13
Serve warm, garnished with your desired toppings.
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