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4.40
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Crock-Pot Mexican Beef & Veggie Soup Recipe
This lovely Mexican soup is full of beef, veggies and a flavorful broth. The perfect soup on a cold and chilly Autumn or Winter day. Serve with bread or flour tortillas to sop up the juices!
Prep Time
30
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
30
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
Mexican
Keyword:
10 Ingredients Or Less, Beef, Crock-Pot Soup Recipes, Frugal Recipes, Potatoes, Soup
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
507
kcal
Author:
Heidi Kennedy
Ingredients
3
Pounds
Boneless Beef Ribs
Or Boneless Chicken Or Pork
5
Cups
Low Sodium Beef Broth
Or Chicken Broth
1
Small Head
Cabbage
Sliced
1
Large
Carrot
Peeled And Sliced
1
Medium
Yellow Onion
Peeled And Diced
2
Cups
Frozen Corn Kernels
Or 1 Can Corn, Drained
1
Medium
Zucchini
Peeled And Diced
3
Medium
Potatoes
Peeled And Diced
¼
Teaspoon
Kosher Salt
Or To Taste
¼
Teaspoon
Freshly Ground Black Pepper
Or To Taste
½
Cup
Chopped Fresh Cilantro
Optional
1
Medium
Lime
Cut Into Wedges - Optional
Instructions
Place meat in a 6 quart or larger slow cooker.
Add broth, cabbage, carrots, onions, and corn to the slow cooker.
Cover and cook on HIGH for 3 hours or 7 hours on LOW or until the meat is very tender.
Remove lid from slow cooker and add the zucchini and potatoes to the slow cooker.
Recover and continue cooking for an additional 2 - 3 hours or until the potatoes are tender.
Taste soup and season with salt and pepper as needed.
Ladle hot soup into bowls and garnish with fresh cilantro and a squeeze of fresh lime if desired.
Nutrition
Calories:
507
kcal
|
Carbohydrates:
58
g
|
Protein:
35
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
249
mg
|
Potassium:
1028
mg
|
Fiber:
8
g
|
Sugar:
21
g
|
Vitamin A:
2800
IU
|
Vitamin C:
85
mg
|
Calcium:
80
mg
|
Iron:
6.8
mg