A hearty and comforting beef and vegetable soup perfect for any occasion.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:1 hour 40 minutes
Total Time:1 hour 55 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 medium potatoes, diced
2 ears of corn, cut into 1-inch pieces
1 bell pepper, chopped
1 zucchini, diced
8 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
Return the browned beef to the pot. Add the beef broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
After an hour, add the carrots, potatoes, corn, bell pepper, and zucchini. Stir well and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
Stir in the lime juice just before serving. Adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce.
You can substitute the beef with chicken or turkey for a lighter version.