Mexican · Dinner
Shredded Beef and Vegetable Soup
A brothy Mexican soup built on slow-simmered shredded beef chuck, combined with potato, carrot, zucchini and corn in a tomato-cumin broth. Finished with cilantro and lime, it draws on caldo de res tradition, offering a light yet meaty midweek bowl with vegetable depth and gentle warmth.
$4
20 minsPrep
105 minsCook
125 minsTotal
MediumLevel
Nutrition per serving
432Calories
38.2gProtein
18.6gFat
29.4gCarbs
8.3gSugar
5.1gFiber
870mgSodium
128mgChol
6.9gSat Fat
1450mgPotassium
75mgCalcium
4.6mgIron
2.8mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
herb-salt
gluten-free
Instructions
1
Prep
Cut beef chuck into 2-inch chunks and roughly chop onion, garlic, and tomato. Peel and cube potato; slice carrot and zucchini.
2
Sear
Heat oil in medium pot over medium-high heat, brown beef chunks on two sides, about 5 minutes, until deep crust forms.
3
Simmer
Add onion and garlic, cook 2 minutes. Pour in stock, tomato, cumin and bay leaf; bring to boil, then reduce to low and simmer covered 75 minutes until beef shreds easily.
4
Simmer
Add potato and carrot; simmer uncovered over medium-low heat 15 minutes until potato is tender. Add zucchini and corn; simmer 8 minutes until zucchini is translucent at edges.
5
Plate
Shred beef using two forks, return to pot, season with salt and pepper. Ladle into bowl, scatter cilantro over top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 11 onion
- 4 cloves4 cloves garlic
- 11 small tomato
- 11 bay leaf
- 5 oz140g potato
- 22 small carrot (100g)
- 11 small zucchini (150g)
- 1/2 cup70g corn kernels
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
- black pepper, to taste
- 2 1/2 cups600ml beef stock
