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–+ servings

Easy Mexican Beef & Vegetable Soup One Pot Recipe

This hearty one pot recipe combines tender boneless short ribs with a mix of vibrant vegetables and a rich broth.
Simplified for quicker preparation, it uses fresh and canned ingredients for a comforting meal that's ready in under two hours.
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Total Time 1 hour 45 minutes
Course Soup
Cuisine Mexican
Servings 6 to 8 people

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.
Keyword Beef and vegetable stew, Easy one pot soup, Hearty one-pot meals, Mexican caldo de res, Mexican soup recipe, Simple beef soup recipe
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