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Mexican Beef and Vegetable Soup Recipe

   
 

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     Mexican Beef and Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

Ingredients
1 pound boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
Salt and pepper
1 Tbsp vegetable oil
1 onion, chopped
5 garlic cloves, minced
1 Tbsp minced fresh oregano or 1 tsp dried
1/2 tsp ground cumin
4 cups beef broth
2 cups chicken broth
 
1 (14.5-ounce) can diced tomatoes, drained
2 bay leaves
2 carrots, peeled and cut into 1/2-inch pieces
10 ounces red potatoes, unpeeled, cut into 1-inch pieces
1 zucchini, cut into 1/2-inch pieces
2 ears corn, husks, and silk removed, cut into 1-inch rounds
2 Tbsp minced fresh cilantro

Instructions
Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown beef on all sides, 5 to 7 minutes, transfer to bowl.
Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in garlic, oregano, cumin and cook until fragrant, about 30 seconds. Stir in beef broth, chicken broth, tomatoes, and bay leaves, scraping up any browned bits, and bring to simmer. Stir in browned beef with any accumulated juices, reduce heat to low, cover, and simmer gently for 30 minutes.
Stir in carrots and potatoes and simmer, uncovered, until beef and vegetables are just tender, 20 to 25 minutes. Stir in zucchini and corn and simmer until corn is tender, 5 to 10 minutes.
Off heat, discard bay leaves. Stir in cilantro and season with salt and pepper to taste. Serve.
Serving Suggestions
Serve with lime wedges and/or sliced radishes.


Originally Submitted
8/26/2017





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