Mexican Beef and Vegetable Soup

    Mexican Beef and Vegetable Soup

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    2hours30min


    1 person made this

    An incredibly satisfying and hearty soup. Beef is stewed with marrow bones, tomatoes, carrots, potato, chayotes, sweetcorn, cabbage and coriander. Serve as a substantial lunch or dinner.

    Ingredients
    Serves: 8 

    • Soup
    • 675g beef stewing steak, cut into 1.25cm chunks
    • 225g beef marrow bones
    • 1 tablespoon vegetable oil
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 1 onion, diced
    • 1 (400g) tin chopped tomatoes
    • 750ml beef stock
    • 1 litre water
    • 2 medium carrots, coarsely chopped
    • 4 tablespoons chopped fresh coriander
    • 1 potato, quartered
    • 2 ears sweetcorn, husked and cut into thirds
    • 2 chayotes, quartered
    • 1 medium head cabbage, cored and cut into wedges
    • To Serve
    • 4 tablespoons sliced pickled jalapenos peppers
    • 4 tablespoons finely diced onion
    • 45g fresh coriander, chopped
    • 2 limes, cut into wedges
    • 4 radishes, quartered

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Soup: Heat a heavy saucepan over medium-high heat until very hot. Add the oil, tilting the saucepan to coat the bottom. Add the meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
    2. Add the onion and cook until onion is also lightly browned. Stir in the tomatoes and stock. The liquid should cover the bones by 1.25cm. If not, add enough water to compensate. Reduce heat to low and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
    3. Pour in the water and return to a simmer. Add the carrot and 4 tablespoons coriander and cook for 10 minutes, then stir in the potato, sweetcorn and chayotes. Simmer until vegetables are tender. Push the cabbage wedges into the soup and cook for about 10 more minutes.
    4. To Serve: Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, finely diced onion and additional coriander. Squeeze lime juice over all and serve with radishes.

    Ingredients

    Beef marrow bones can be purchased from your local butchers. Chayotes and pickled jalapeno peppers can be purchased online if you can't find them in your local supermarket.

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