Description
A cozy Mexican beef and vegetable soup made with tender bone-in beef, corn, potatoes, carrots, cabbage, zucchini, cilantro, and lime.
Ingredients
2 1/2 to 3 pounds bone-in beef shank or beef short ribs
1 pound beef marrow bones, optional
1 medium white onion, halved
4 garlic cloves, lightly smashed
2 bay leaves
10 cups water, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 ears corn, cut into rounds
3 medium carrots, peeled and cut into large pieces
3 medium potatoes, quartered
1/2 small green cabbage, cut into wedges
2 medium zucchini, cut into thick half-moons
1/2 cup chopped cilantro
Lime wedges, for serving
Diced white onion, for serving
Warm corn tortillas, for serving
Instructions
1. Add beef, optional marrow bones, onion, garlic, bay leaves, water, salt, and pepper to a large soup pot.
2. Bring to a boil, then skim off foam from the surface.
3. Reduce heat to a gentle simmer, partially cover, and cook for 1 hour 30 minutes, or until the beef begins to soften.
4. Add corn, carrots, and potatoes. Simmer for 25 to 30 minutes.
5. Add cabbage and zucchini. Simmer for 12 to 18 minutes, until all vegetables are tender.
6. Taste and adjust salt.
7. Serve hot with cilantro, lime wedges, diced onion, and warm tortillas.
Notes
Add vegetables in stages for the best texture.
Use bone-in beef for the richest broth.
If the broth reduces too much, add more water as needed.
Leftovers keep in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 395 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg