Mexican Vegetable-Beef Soup

Name: Mexican Vegetable-Beef Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 390 grams no-salt-added beef broth; 1 teaspoon dried marjoram; 237 milliliters frozen mixed vegetables; 113 grams ground round; 0 teaspoons onion powder; 0 teaspoons pepper; 177 milliliters peeled, cubed potato; 0 teaspoons salt-free herb-and-spice blend; 283 grams diced tomato and green chiles, undrained

Mexican Vegetable-Beef Soup might be just the Mexican recipe you are searching for. This recipe makes 2 servings with 246 calories, 20g of protein, and 7g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have vegetables, marjoram, herb-and-spice blend, and a few other ingredients on hand, you can make it. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert.

Instructions

Cook ground round in a medium saucepan over medium heat until browned, stirring until it crumbles.

Ingredients you will need

Ground Round

Equipment you will use

Sauce Pan

Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel.

Equipment you will use

Paper Towels

Sauce Pan

Return meat to saucepan. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until potato is tender.

Ingredients you will need

Mixed Vegetables

Potato

Meat

Equipment you will use

Sauce Pan

Equipment

Sauce Pan

Paper Towels

Ingredients

Servings:

390grams

no-salt-added beef broth 1teaspoon

dried marjoram 237milliliters

frozen mixed vegetables 113grams

ground round 0teaspoons

onion powder 0teaspoons

pepper 177milliliters

peeled, cubed potato 0teaspoons

salt-free herb-and-spice blend 283grams

diced tomato and green chiles, undrained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.