Mexican Beef and Vegetable Soup

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Introduction

Mexican Beef and Vegetable Soup, also known as Sopa de Res, is a comforting, flavorful, and hearty dish perfect for any occasion. This soup combines tender beef with a variety of fresh vegetables, creating a nourishing and satisfying meal. The rich broth is infused with authentic Mexican spices like cumin, garlic, and cilantro, making it a warm and filling dish. Ideal for cozy family dinners, special occasions, or when you need something to warm you up on a cold day, this recipe is sure to become a staple in your cooking routine. Additionally, this Mexican Beef and Vegetable Soup is a Halal recipe, ensuring it is free from pork, bacon, wine, or alcohol, so it’s suitable for a wide range of dietary preferences.

Perfect for:

  • Family dinners
  • Cold weather meals
  • Meal prep
  • Mexican food lovers
  • Halal-friendly recipes

Why You’ll Love This Recipe

Here’s why Mexican Beef and Vegetable Soup will become your new favorite go-to meal:

  • Flavorful and Hearty: This soup boasts a rich broth with tender beef, savory vegetables, and aromatic spices that make every spoonful incredibly satisfying.
  • Packed with Vegetables: The combination of carrots, potatoes, corn, and zucchini provides a healthy and colorful addition to the soup, making it as nutritious as it is delicious.
  • One-Pot Meal: This recipe is simple and convenient, as it requires just one pot for cooking, which means fewer dishes to clean up afterward.
  • Customizable: Feel free to add more or fewer vegetables, depending on your taste preferences or what you have on hand.
  • Halal-Friendly: This recipe is completely Halal, meaning it excludes pork, bacon, wine, or any other non-Halal ingredients.

Preparation and Cooking Time

  • Total Time: 1 hour 45 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 1 hour 30 minutes
  • Servings: 6-8 servings
  • Calories per serving: Approximately 300-350 calories
  • Key Nutrients: Protein: 30g, Carbs: 30g, Fat: 15g

Ingredients

To make this delicious Mexican Beef and Vegetable Soup, you’ll need the following ingredients:

  • 2 lbs beef stew meat (Halal-certified)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 cups beef broth (Halal-certified)
  • 4 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 1 medium zucchini, sliced
  • 1 cup frozen corn kernels
  • 1 cup green beans, chopped
  • 2 tomatoes, chopped
  • 1 cup cilantro, chopped (for garnish)
  • 1 tablespoon lime juice (optional, for garnish)
  • Salt and pepper to taste

Ingredient Highlights

  • Beef Stew Meat: The beef stew meat is the star of this dish, providing rich, tender pieces of beef that cook down to perfection in the flavorful broth.
  • Cumin and Oregano: These traditional Mexican spices lend a warm, aromatic flavor to the soup.
  • Vegetables: The potatoes, carrots, zucchini, corn, and green beans create a colorful medley that’s both filling and nutritious.
  • Beef Broth: The beef broth enhances the savory depth of the soup, making it rich and satisfying.
  • Cilantro and Lime: These ingredients provide a fresh, tangy contrast to the hearty soup, elevating the flavor.

Step-by-Step Instructions

Follow these easy-to-follow instructions to make the perfect Mexican Beef and Vegetable Soup:

Prepare the Beef and Broth:

  1. Brown the Beef: In a large pot, heat a little bit of oil over medium heat. Add the beef stew meat and brown the beef on all sides. This will take about 5-7 minutes.
  2. Add the Aromatics: Once the beef is browned, add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onions become translucent and fragrant.
  3. Season the Meat: Stir in the ground cumin, oregano, bay leaf, salt, and pepper. Mix to coat the beef and onions with the spices, allowing them to toast slightly in the heat.

Add the Liquids:

  1. Pour in Broth and Water: Add the beef broth and water to the pot. Stir to combine, making sure the beef is fully submerged.
  2. Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, and let it simmer for about 1 hour, or until the beef becomes tender and easily shreds.

Add the Vegetables:

  1. Add the Potatoes and Carrots: After the beef has simmered for 1 hour, add the cubed potatoes and sliced carrots to the pot. Stir well, ensuring they are submerged in the broth. Let it simmer for 15 minutes.
  2. Add the Zucchini and Green Beans: After the potatoes and carrots have softened, add the zucchini, green beans, and corn. Stir everything together and let it cook for an additional 10-15 minutes until the vegetables are tender.
  3. Add the Tomatoes: Add the chopped tomatoes and stir to incorporate them into the soup. Allow them to cook for about 5 minutes until they break down slightly and soften.

Final Seasoning and Garnishing:

  1. Adjust Seasonings: Taste the soup and adjust the seasoning with more salt, pepper, or cumin if needed.
  2. Serve: Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh cilantro and a squeeze of lime juice (optional), and serve hot.

How to Serve Mexican Beef and Vegetable Soup

This Mexican Beef and Vegetable Soup is perfect to serve in a variety of ways:

  • With Tortillas: Serve the soup with warm, soft corn tortillas on the side to scoop up the broth and vegetables.
  • With Rice: For a heartier meal, serve the soup with a side of Mexican rice or cilantro-lime rice.
  • As a Main Dish: This soup is filling enough to serve as a main dish. Pair it with a simple salad for a balanced meal.
  • For a Party: If you’re hosting a Mexican-themed gathering, serve this soup as part of a larger spread with guacamole, salsa, and chips.

Additional Tips for Mexican Beef and Vegetable Soup

Here are a few tips to ensure your Mexican Beef and Vegetable Soup turns out perfectly:

  • Slow Cooking for Tender Beef: If you have extra time, you can make this soup in a slow cooker. Simply brown the beef and sauté the onions and garlic, then add everything to the slow cooker and cook on low for 6-8 hours.
  • Adjust Spices: Feel free to adjust the level of spices in this soup. For a spicier version, add chopped jalapeños or a dash of hot sauce.
  • Substitute Vegetables: If you prefer other vegetables, you can easily swap the zucchini and green beans with bell peppers, sweet potatoes, or even spinach.
  • Beef Bone Option: For a richer broth, you can add beef bones to the soup during the simmering stage. This will give the broth more depth and a fuller flavor.

Recipe Variations of Mexican Beef and Vegetable Soup

Here are some delicious variations of Mexican Beef and Vegetable Soup to try:

  • Spicy Beef and Vegetable Soup: Add extra heat by incorporating diced jalapeños or chili powder into the broth.
  • Vegetarian Mexican Soup: Replace the beef with hearty vegetables like mushrooms, butternut squash, and black beans for a vegetarian version of the soup.
  • Sopa de Res with Noodles: Add some egg noodles or pasta to the soup for a twist on the classic recipe, turning it into a noodle soup.
  • Tomato-Based Soup: Add more tomatoes to the broth for a tangy, tomato-based version of this soup.
  • Beef and Bean Soup: Include pinto beans or black beans in the soup to add more protein and fiber to the dish.

Freezing and Storage for Mexican Beef and Vegetable Soup

  • Freezing: This soup freezes very well! Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and heat it on the stovetop or in the microwave.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding extra water or broth if the soup has thickened too much.

Special Equipment for Mexican Beef and Vegetable Soup

Here are some special equipment items that will help you make the best Mexican Beef and Vegetable Soup:

  • Large Pot or Dutch Oven: A large pot or Dutch oven is perfect for simmering the beef and vegetables together.
  • Wooden Spoon or Silicone Spatula: A sturdy spoon or spatula is ideal for stirring the soup without damaging your cookware.
  • Knife and Cutting Board: A sharp knife and cutting board will make chopping the vegetables much easier.
  • Ladle: A ladle is helpful for serving the soup into bowls without spilling.
  • Measuring Spoons: Accurate measurements of the spices will ensure the perfect flavor balance in your soup.

FAQ Section about Mexican Beef and Vegetable Soup

  1. Can I use ground beef instead of stew meat? Yes, you can use ground beef, but stew meat gives a richer texture and flavor to the soup.
  2. Is this recipe gluten-free? Yes, this Mexican Beef and Vegetable Soup is naturally gluten-free as it does not contain any wheat or gluten products.
  3. Can I make this soup spicier? Yes, to make it spicier, you can add fresh chilies, cayenne pepper, or chili powder to the broth during the cooking process.
  4. Can I use other types of meat? While beef stew meat is ideal for this recipe, you can substitute it with lamb or chicken for a different variation.
  5. Can I make this soup ahead of time? Yes, this soup tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat before serving.
Print
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Mexican Beef and Vegetable Soup


  • Author: Lana
  • Total Time: 1hour 45minutes

Ingredients

Scale


  • 2 lbs beef stew meat (Halal-certified)


  • 1 medium onion, chopped


  • 3 cloves garlic, minced


  • 2 teaspoons ground cumin


  • 1 teaspoon dried oregano


  • 1 bay leaf


  • 4 cups beef broth (Halal-certified)


  • 4 cups water


  • 2 medium potatoes, peeled and cubed


  • 2 medium carrots, peeled and sliced


  • 1 medium zucchini, sliced


  • 1 cup frozen corn kernels


  • 1 cup green beans, chopped


  • 2 tomatoes, chopped


  • 1 cup cilantro, chopped (for garnish)


  • 1 tablespoon lime juice (optional, for garnish)


  • Salt and pepper to taste



Ingredient Highlights




  • Beef Stew Meat: The beef stew meat is the star of this dish, providing rich, tender pieces of beef that cook down to perfection in the flavorful broth.


  • Cumin and Oregano: These traditional Mexican spices lend a warm, aromatic flavor to the soup.


  • Vegetables: The potatoes, carrots, zucchini, corn, and green beans create a colorful medley that’s both filling and nutritious.


  • Beef Broth: The beef broth enhances the savory depth of the soup, making it rich and satisfying.


  • Cilantro and Lime: These ingredients provide a fresh, tangy contrast to the hearty soup, elevating the flavor.



Instructions

Prepare the Beef and Broth:

  1. Brown the Beef: In a large pot, heat a little bit of oil over medium heat. Add the beef stew meat and brown the beef on all sides. This will take about 5-7 minutes.

  2. Add the Aromatics: Once the beef is browned, add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onions become translucent and fragrant.

  3. Season the Meat: Stir in the ground cumin, oregano, bay leaf, salt, and pepper. Mix to coat the beef and onions with the spices, allowing them to toast slightly in the heat.

Add the Liquids:

  1. Pour in Broth and Water: Add the beef broth and water to the pot. Stir to combine, making sure the beef is fully submerged.

  2. Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, and let it simmer for about 1 hour, or until the beef becomes tender and easily shreds.

Add the Vegetables:

  1. Add the Potatoes and Carrots: After the beef has simmered for 1 hour, add the cubed potatoes and sliced carrots to the pot. Stir well, ensuring they are submerged in the broth. Let it simmer for 15 minutes.

  2. Add the Zucchini and Green Beans: After the potatoes and carrots have softened, add the zucchini, green beans, and corn. Stir everything together and let it cook for an additional 10-15 minutes until the vegetables are tender.

  3. Add the Tomatoes: Add the chopped tomatoes and stir to incorporate them into the soup. Allow them to cook for about 5 minutes until they break down slightly and soften.

Final Seasoning and Garnishing:

 

  1. Adjust Seasonings: Taste the soup and adjust the seasoning with more salt, pepper, or cumin if needed.

  2. Serve: Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh cilantro and a squeeze of lime juice (optional), and serve hot.

  • Prep Time: 15minutes
  • Cook Time: 1hour 30minutes

Nutrition

  • Serving Size: 8
  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 30g
  • Protein: 30g

Conclusion

Mexican Beef and Vegetable Soup is a flavorful and hearty dish that is perfect for feeding a crowd or enjoying on a cozy night at home. With tender beef, fresh vegetables, and a savory broth, this soup is both comforting and nourishing. It’s easy to make, customizable, and can be served in many different ways. Whether you enjoy it on a cold winter evening or want to bring a taste of Mexico to your dinner table, this Halal recipe is sure to be a hit. Enjoy!

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