Beef Soup with Potatoes, Corn, and Zucchini

Name: Beef Soup with Potatoes, Corn, and Zucchini (Caldo de Res con Papas, Elote y Calabaza)
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound (455 g) very lean round steak, excess fat removed, cut into 1-inch (2.5 cm) cubes; 2 carrots, peeled and cut into 1-inch (2.5 cm) slices; 2 ears fresh corn, cut into 4-inch (10 cm) pieces; 2 medium zucchini, cut into thick rounds; 2 medium russet potatoes, quartered; ½ head green cabbage, quartered; ½ onion, sliced; ¼ green bell pepper, sliced; 2 garlic cloves, crushed; ½ cup (120 ml) Mexican Spice Blend (Especias Mexicanas); ½ cup (120 ml) no-salt-added tomato sauce; 1 teaspoon salt (optional); Black pepper, to taste (optional); ¼ cup (10 g) chopped cilantro

Caldo de Res con Papas, Elote y Calabaza

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

This soup is flavorful and hearty. It’s loaded with vitamins A and C from the carrots and cabbage. The corn and zucchini add additional fiber and vitamins, too. It’s best served with warm, freshly made corn tortillas (Tortillas de Maíz).

Ingredients

1 tablespoon olive oil
1 pound (455 g) very lean round steak, exce

Americas
Mexico
Soup
Gluten-free

Method

Heat the oil in a large pot over medium heat. Sauté the beef until well browned, 5 to 10 minutes. Drain any excess fat.
Add 7 cups (1.7 L) water and bring to a boil. Reduce the heat, then add the carrots, corn, zucchini, potatoes, cabbage, onion, bell pepper, garlic, spice blend, and tomato sauce. Add the salt and black pepper, if desired.
Bring to a