Description
A hearty and comforting Mexican-style soup made with tender beef and a variety of fresh vegetables simmered in a flavorful broth.
Ingredients
- 2 quarts water
- 3 pounds beef shank, cut
- 1/2 white onion, cut in wedges
- 3 garlic cloves, peeled
- 2 large carrots, peeled and cut into chunks
- 2 large ears of corn, cut into pieces
- 2 medium red potatoes, scrubbed and quartered
- 1 stalk celery, cut into pieces
- 1/3 head green cabbage, sliced
- 2 zucchini, cut into pieces
- 1/3 cup fresh cilantro leaves
- Salt to taste
- Hot sauce to taste
Instructions
- Place beef and water in a large pot and bring to a boil.
- Skim off impurities from the surface for a clear broth.
- Add onion and garlic, reduce heat, and simmer for about 2 hours until meat is tender.
- Season with salt, then add potatoes, corn, carrots, cabbage, and celery.
- Cook for 15–20 minutes until vegetables begin to soften.
- Add zucchini and cook until all vegetables are tender.
- Stir in fresh cilantro just before turning off the heat.
- Serve hot with optional hot sauce.
Notes
- Skimming the broth improves clarity and flavor.
- Add vegetables in stages to prevent overcooking.
- Flavors deepen if made a day ahead.
- Add water if broth reduces too much.
- Adjust spice level with hot sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
