Description
A soul-warming, traditional Mexican beef soup loaded with tender meat and hearty vegetables, perfect for family meals or cozy Sundays.
Ingredients
Scale
- 2 pounds beef shank or short ribs with bone
- 2 tablespoons olive oil
- 1 large white onion, quartered
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried Mexican oregano
- 2 teaspoons ground cumin
- 8 cups beef broth (low sodium)
- 2 large carrots, peeled and cut into chunks
- 2 medium russet potatoes, peeled and cubed
- 2 ears of corn, cut into 2-inch pieces
- 1 chayote squash, peeled and cubed
- 1 small cabbage, cut into wedges
- 2 zucchini, thickly sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Salt and pepper to taste
Instructions
- Season beef chunks with salt and pepper. Sear in olive oil in a large Dutch oven until browned on all sides.
- Return all beef to the pot. Add onion, garlic, bay leaves, oregano, cumin, beef broth, and enough water to cover meat. Bring to a boil, then reduce heat and simmer for 1.5–2 hours.
- Add carrots, potatoes, corn, and chayote. Simmer 15 minutes. Add cabbage and zucchini. Simmer another 10–15 minutes until tender.
- Ladle soup into bowls. Garnish with fresh cilantro. Serve with lime wedges, warm tortillas, and salsa if desired.
Notes
Substitute chayote with turnip or green apple. Soup improves with time—great for leftovers or make-ahead meals.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 385
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg