Southwestern Vegetable Beef Soup

Warm up with a hearty bowl of Southwestern Vegetable Beef Soup, a robust and satisfying meal packed with bold Southwestern flavors and wholesome ingredients. Tender bites of beef stew meat are simmered to perfection alongside a colorful medley of bell peppers, tomatoes, corn, black beans, and a blend of aromatic spices like chili powder, cumin, and paprika. Frozen mixed vegetables add even more texture and nutrition, while a garnish of fresh cilantro and a bright squeeze of lime juice elevate every spoonful. Ready in just one hour, this flavorful soup is perfect for cozy weeknight dinners or meal prep, serving six generously. Bursting with protein, fiber, and rich, savory flavors, this one-pot wonder brings the taste of the Southwest right to your kitchen!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound beef stew meat (cut into 1-inch pieces)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 medium red bell pepper (diced)
• 1 medium green bell pepper (diced)
• 14.5 ounces canned diced tomatoes (with liquid)
• 15 ounces canned corn (drained)
• 15 ounces canned black beans (drained and rinsed)
• 4 cups beef broth
• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups frozen mixed vegetables (carrots, peas, green beans)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Heat olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

Add the beef stew meat to the pot and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3 minutes or until softened. Stir in the garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced red and green bell peppers and sauté for 3-4 minutes until slightly softened.

Step 5

Return the browned beef to the pot. Stir in the canned diced tomatoes (with liquid), corn, and black beans. Mix well to combine.

Step 6

Pour in the beef broth and add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir to incorporate all the spices.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low. Cover and simmer for 25 minutes, allowing the flavors to meld and the beef to tenderize.

Step 8

After 25 minutes, stir in the frozen mixed vegetables. Continue simmering, uncovered, for 10 more minutes.

Step 9

Taste the soup and adjust seasoning with additional salt or pepper if required.

Step 10

Serve the soup hot, garnished with freshly chopped cilantro and a squeeze of lime juice from the lime wedges. Enjoy!

Nutrition Facts

Serving size	(3622.9g)

Amount per serving	% Daily Value*
Calories	2725.5

Total Fat 131.0g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 317.5mg	0%
Sodium 9442.3mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 66.7g	0%
Total Sugars 65.8g
Protein 154.7g	0%

Vitamin D 0IU	0%
Calcium 585.2mg	0%
Iron 34.8mg	0%
Potassium 5901.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 21.8%

Carbs: 36.7%