If you’re looking for a hearty, comforting, and flavorful dish that’s easy to make in a single pot, this Mexican beef and vegetable soup is your perfect choice.
Rich with tender meat, vibrant vegetables, and savory spices, it delivers a balance of textures and tastes in every spoonful.
Designed for ease and simplicity, this one pot recipe is a lifesaver for busy days when you crave a homemade meal without all the cleanup.
Why You’ll Love This Soup Recipe
This soup embodies the essence of one pot convenience. Everything—meat, vegetables, and broth—cooks together, allowing the flavors to meld seamlessly.
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The result is a dish that’s both deeply satisfying and easy to make. The use of boneless short ribs ensures a quick cooking time without sacrificing tenderness.
Plus, with the addition of classic vegetables like carrots, zucchini, and corn, you get a medley of textures and colors in every bowl.
Ingredient Swaps & Customizations
This one pot recipe is as adaptable as it is delicious. Here are some ways you can tweak it:
- Make it spicy: Add diced jalapeños or a pinch of chili flakes for a kick.
- Switch the protein: Use chicken thighs, pork, or even tofu as a base.
- Vegetable variations: Swap out zucchini for bell peppers, or replace corn with green beans.
- Broth options: Substitute the beef and chicken broth with vegetable stock for a lighter flavor or to make it vegetarian.
These tweaks allow you to tailor the soup to your taste while keeping the cooking process simple.
Perfect for Meal Prep
This recipe shines as a meal prep option. The soup is stored beautifully in the refrigerator for up to five days or in the freezer for up to three months.
The flavors deepen as it rest, making leftovers even better. When reheating, simply warm it on the stovetop or in the microwave, and it’s ready to serve.
To save time during busy weeks, you can pre-chop vegetables or even brown the meat in advance. With minimal effort, you’ll have a comforting meal ready to enjoy whenever you need it.
How to Make It Even Healthier
This Mexican beef and vegetable soup is already packed with wholesome ingredients, but there are easy ways to make it even healthier while keeping all the flavor intact:
- Reduce the sodium: Use low-sodium beef and chicken broth, and adjust salt to taste.
- Boost the veggies: Add more nutrient-rich vegetables like spinach, kale, or bell peppers.
- Swap the meat: Use leaner cuts of beef or even ground turkey for a lower-fat option.
- Go plant-based: Replace the beef with a hearty plant protein like lentils or chickpeas.
- Limit the oil: Use a non-stick pot to reduce or eliminate the need for oil when browning the meat.
Tips for Serving & Pairing
- Add garnishes: Fresh lime wedges bring a tangy brightness, while sliced radishes add a satisfying crunch.
- Serve with sides: Pair the soup with warm corn tortillas or a slice of crusty bread to soak up the flavorful broth.
- Enhance with extras: Sprinkle queso fresco or fresh cilantro on top for added flavor and visual appeal.
- Make it a complete meal: Serve alongside a light salad or a side of Mexican rice.
- Custom presentation: Offer toppings like diced avocado or a dollop of sour cream for added richness.
Easy Mexican Beef & Vegetable Soup One Pot Recipe
Equipment
- Dutch oven
Ingredients
Meat:
- 1 pound boneless short ribs trimmed and cut into 1-inch pieces
Seasonings:
- 1/4 teaspoon table salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1/2 teaspoon ground cumin
Vegetables:
- 1 onion chopped
- 5 garlic cloves minced
- 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
Broth:
- 4 cups beef broth
- 2 cups chicken broth
- 1 14.5-ounce can diced tomatoes, drained
Aromatics:
- 2 bay leaves
- 2 tablespoons minced fresh cilantro
Garnishes:
- Sliced radishes
- Lime wedges
Instructions
Brown the Beef:
- Pat beef dry with paper towels and sprinkle with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat until just smoking. Brown the beef on all sides, 5 to 7 minutes. Transfer to a bowl.
Prepare the Base:
- Add onion to the remaining fat in the pot and cook over medium heat until softened, about 5 minutes.
- Stir in garlic, oregano, and cumin, cooking until fragrant, about 30 seconds.
Build the Broth:
- Stir in beef broth, chicken broth, tomatoes, and bay leaves, scraping up any browned bits from the bottom of the pot.
- Return beef to the pot, reduce heat to low, cover, and simmer for 30 minutes.
Add Vegetables:
- Stir in carrots and potatoes, simmer uncovered until tender, about 20 to 25 minutes.
- Add zucchini and corn, simmer until corn is tender, 5 to 10 minutes. Discard bay leaves.
Finish and Serve:
- Stir in cilantro, and season with salt and pepper to taste. Garnish with radishes and lime wedges before serving.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.