Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 386kcal 19%
Fat 13g 20%
Saturated Fat 4g 20%
Carbohydrates 34g 11%
Fiber 7g 28%
Sugar 10g 20%
Protein 34g 68%
Cholesterol 93mg 31%
Sodium 944mg 39%

Percent Daily Values are based on a 2,000 calorie diet.

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Mexican Vegetable Beef Soup

Name: Mexican Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
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) jars 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*; 2dried pasilla chilesordried guajillochiles(or 1-2chipotles in adobo sauce**, chopped); 2 teaspoons ground cumin; 1 teaspoon Kosher salt; 1/2 teaspoon freshly-cracked black pepper; optional toppings: diced avocado, chopped fresh cilantro, diced red onion, and/or crumbled tortilla chips

Prep 15m

Cook 30m

Total 45m

This Mexican vegetable beef soup is packed with flavor and hearty ingredients. Fire-roasted tomatoes, roasted red peppers, carrots, and Yukon gold potatoes create a robust base for tender sirloin steak pieces. Finished with cumin, pasilla chiles, and a variety of toppings, this soup is a comforting and satisfying meal.

Nutrition Facts

Mexican Vegetable Beef Soup

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