Ingredients:
3 Lbs of Beef (Any stew beef diced small or you can use ground beef) Get some with a bone if you can.
3 Bay Leaf
1 Medium Onion chopped
2 Large Garlic cloves diced or pressed
1 Celery Stalk (green only) chopped
1 Large Jalapeno (or small how ever hot you want it)
1 Lb Mini Red Potatoes (cut in quarters)
16oz Carrots (chopped)
1 Medium Turnip Chopped
1 Medium Yellow Squash
1 Medium Green Squash
6 Handfuls of Kale (Leaf only, stems removed) Coarse Chopped
8 Tbls Tomato Paste
2 Tbls New Mexico Chili Powder (or 1 tbls if the powder is really hot)
4 Cups of Beef or Chicken Broth (32oz)
Sea salt to taste
Pepper
Vegetable oil
Limes for taste
Directions:
In a 16 Qt stock pot put the broth, bay leaf, and add enough water to around half way up. Start to bring this to a boil.
Add some salt and pepper to the beef (to taste). Put a bit of vegetable oil in a cast iron pan. Brown all the diced beef including the bone if it has it and put it in the stock pot (this is optional but I think it tastes better). After the broth starts to boil for a bit and most of the scum has come to the top, skim all the scum off the top. Next add the onion, garlic, and New Mexico chili powder and bring to a simmer. Next add the tomato paste and stir. Let simmer for an hour. Add the celery, turnip, jalapeno, and carrots and simmer for 20 mins. Add the red potatoes and simmer for 10 minutes. Add the rest of the vegetables and simmer till the squash is done. Add more salt and pepper if it is needed.
Squeeze as much lime as you want after you serve it. |
Joey's Beef Mexican Soup
Recipe Locked
Posted - 08/04/2020 : 12:30:52
