Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 cup frozen or canned corn (drained if canned)
- 1 (8 oz) can tomato sauce or 2 blended Roma tomatoes
- 4 cups beef broth (or water with bouillon)
- 1 teaspoon ground cumin
- 1 teaspoon paprika or chili powder
- 1/2 teaspoon oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
- Warm corn or flour tortillas, for serving
Instructions
- Heat oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess grease.
- Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Stir in cumin, paprika, oregano, salt, and pepper. Mix well to coat the beef in the spices.
- Add tomato sauce (or blended tomatoes) and beef broth. Stir to combine and bring to a boil.
- Reduce heat to medium and add potatoes and carrots. Simmer for 10–15 minutes until vegetables begin to soften.
- Stir in corn and cook another 5–10 minutes, until all vegetables are tender and the broth slightly thickens.
- Taste and adjust seasoning. Garnish with cilantro if desired and serve hot with warm tortillas.
Storage Options
Store leftover Mexican ground beef soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. To freeze, cool completely and store in freezer-safe containers for up to 2 months.
Notes
- Use diced zucchini or green beans for extra veggies.
- Add jalapeño or chipotle pepper for a spicy version.
- If using uncooked rice, add 1/4 cup to the pot along with the vegetables and simmer until tender.
Tips for Success
- Use good-quality broth — it adds depth to the flavor.
- Cut vegetables evenly so they cook at the same rate.
- Serve with lime wedges for a bright, fresh touch.
Frequently Asked Questions (FAQ)
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works great for a lighter version of this soup.
Can I make this soup spicier?
Add diced jalapeños, red pepper flakes, or a teaspoon of chipotle in adobo for extra heat.
Can I use frozen vegetables?
Absolutely — frozen corn, peas, or mixed vegetables can be added directly to the pot without thawing.
What can I serve with this soup?
Serve with warm tortillas, Mexican rice, or a side of avocado slices for a complete meal.
Conclusion
This Mexican Ground Beef and Vegetable Soup is comfort in a bowl — hearty, flavorful, and full of traditional homemade goodness. Whether for a cozy family dinner or a quick weekday meal, it’s a simple dish that brings warmth and satisfaction every time.
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