There’s something about a steaming bowl of soup that just feels like a warm hug on a cold day, isn’t there? When I first stumbled upon the idea of a Mexican Vegetable Beef Soup, I was intrigued—could it possibly beat my beloved chicken tortilla soup? Spoiler alert:
it absolutely did. This soup is like a vibrant fiesta in a bowl, combining hearty chunks of beef with a medley of colorful vegetables and spices that dance on your tastebuds. It’s the kind of dish that makes you want to curl up on the couch with a cozy blanket and a good book.
Or maybe binge-watch that latest Netflix series everyone’s talking about. Either way, this is one recipe you definitely need to try. Trust me, your taste buds will thank you.
Steps
- Heat olive oil in a large stockpot over medium-high heat. Sauté diced onion for about 5 minutes until soft, then add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add beef stock, diced tomatoes, roasted red peppers, chopped carrots, potatoes, steak, chiles or chipotles, cumin, salt, and pepper to the pot. Stir everything together, bring to a simmer, then lower the heat to medium-low and cover. Let it simmer for 20 minutes, or until the potatoes and steak are tender.
- Remove and discard the chiles, or leave chipotles in if used. Taste the soup and adjust the seasoning with extra salt, pepper, or cumin if necessary. Serve the soup warm, garnished with your choice of toppings like avocado, cilantro, or tortilla chips.
- For the Instant Pot method, combine all ingredients in the pot and stir. Secure the lid, set the vent to sealing, and cook on high pressure for 40 minutes. Release the pressure carefully, then remove the lid.
- Discard the chiles, if used, leaving in the chipotles if desired. Adjust the seasoning with salt, pepper, or cumin according to taste. Serve warm with your preferred garnishes.
- In a slow cooker, place all the ingredients, stir, and cook on high for 4 hours or low for 8 hours. After cooking, remove and discard the chiles, leaving chipotles if used.
- Taste the soup and adjust the flavor with additional salt, pepper, or cumin if needed. Serve hot, topped with your desired garnishes for extra flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 4 cloves garlic, peeled and 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
- 1.5 pounds sirloin steak, cut into 1-inch pieces
- 2 dried pasilla chiles or dried guajillo chiles (or 1-2 chipotles in adobo sauce, chopped)
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- Diced avocado
- Chopped fresh cilantro
- Diced red onion
- Crumbled tortilla chips
FAQ
- Can I make this soup using a different cut of beef?
- Yes, you can use any lean cut of steak for this recipe. If you prefer, you can also use ground beef as an alternative.
- What can I use as a substitute for dried pasilla chiles?
- If dried pasilla chiles aren’t available, you can substitute them with dried guajillo chiles or canned chipotles in adobo sauce for a smoky flavor.
- Is this recipe suitable for a slow cooker or Instant Pot?
- Absolutely! Instructions are provided for both the slow cooker and Instant Pot. The Instant Pot method is particularly convenient if you’re looking for a quick and easy option.
- What are some suggested toppings for this soup?
- You can garnish the soup with diced avocado, chopped fresh cilantro, diced red onion, or crumbled tortilla chips for added flavor and texture.
- Can I add other vegetables to the soup?
- Certainly! Feel free to incorporate any leftover vegetables you have on hand to customize the soup to your liking.
Tips
- Experiment with Chiles: When making this soup, consider trying different types of chiles. Dried pasilla or guajillo chiles work well, but if you’re looking for a smokier flavor, canned chipotles in adobo sauce are a great alternative. Start with one chipotle and adjust to your taste.
- Instant Pot for Convenience: If you have an Instant Pot, use it for this recipe to save time. Simply add all the ingredients, set the timer, and your soup will be ready with tender steak in less than an hour.
- Customize with Extra Veggies: Feel free to add any leftover vegetables you have on hand to this recipe. While the classic mix includes tomatoes, carrots, onions, and potatoes, additional veggies can enhance the flavor and nutritional value.
- Garnish for Extra Flavor: Top your soup with chopped fresh cilantro and diced avocado for an extra burst of freshness and flavor. Adding crumbled tortilla chips can also provide a delightful crunch.
Equipment
- Instant Pot (Pressure Cooker)
- Crock-Pot (Slow Cooker)
