Mexican Soup
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  1. 4 cups beef broth
  2. 1 pound cooked ground beef
  3. 1 onion, chopped
  4. 2 tablespoons garlic
  5. ½ jalapeno, minced
  6. 2 cans black beans, rinsed and drained
  7. 3 diced tomatoes
  8. 2 zucchini, sliced
  9. 1 tablespoon cumin
  10. 1 tablespoon chili powder
  11. ¼ teaspoon red pepper
  12. 1 can coconut milk
  13. Cilantro (optional)
  14. Lime juice (optional)
  1. Bring 4 cups of beef broth to a boil. In a skillet, brown the ground beef and season.
  2. While beef is cooking, cut all the vegetables and press the garlic.
  3. Saute (about 5 minutes) the onion, garlic and jalapeno in the bottom of a large soup pot with several tablespoons of olive oil.
  4. While vegetables are sautéing, open all the cans and measure out the spices.
  5. Then add all ingredients to the soup pot and bring to a boil.
  6. Reduce heat and simmer for 30 minutes. (You can also let it simmer for up to 2 hours.)
  7. Add coconut milk.
  1. You can add more seasonings after it cooks. If you want the soup spicier you can add more red pepper, etc. Feel free to experiment! This makes a big pot of soup. If it all won’t fit, don’t add all the chicken broth.