Mexican Beef Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ lbs. Beef (sirloin or chuck), cubed | |
| 2 tablespoons oil | |
| 1/2 teaspoon salt | |
| 1/2 cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup sweet corn (frozen) | Washed, trimmed and finely chopped |
| ½ cup chopped potatoes | Washed, peeled and chopped |
| 1 teaspoon marjoram | |
| 6 cups reduced sodium beef broth | |
| 1 cup no added salt canned diced tomatoes | |
| 1 tablespoon dried cilantro | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| 1 teaspoon cumin |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season beef cubes with salt and pepper. Sauté until brown. Add broth and bring to boil. Reduce heat. Simmer for 45-60 minutes until beef is tender. | |
| 3 | Add remaining ingredients and bring to a boil | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 25 to 30 minutes. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
