Publisher Photo
Publisher Photo
As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/4 hours

Ingredients

  • 1/2 pound ground beef
  • 1 medium onion, diced
  • 1 cup shredded cooked roast beef
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup pitted ripe olives, halved
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups frozen whole kernel corn
  • 1 cup frozen cut green beans
  • Salt and pepper to taste

Directions

In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Mexican Beef Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

Nutritional Facts

1 cup: 179 calories, 6g fat (2g saturated fat), 34mg cholesterol, 823mg sodium, 18g carbohydrate (7g sugars, 5g fiber), 15g protein.

  • 1/2 pound ground beef
  • 1 medium onion, diced
  • 1 cup shredded cooked roast beef
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup pitted ripe olives, halved
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups frozen whole kernel corn
  • 1 cup frozen cut green beans
  • Salt and pepper to taste
  1. In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Mexican Beef Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexican Beef Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review