Ingredients with Measurements:
- 1 lb beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can corn (15 oz)
- 1 can black beans (15 oz)
- 6 cups beef broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Ladle
Step-by-step instructions:
1. Heat a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the carrots and celery to the pot and cook for another 3 minutes.
4. Add the diced tomatoes, corn, black beans, beef broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Ladle the soup into bowls and serve with lime wedges and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 320
Fat: 8g
Carbohydrates: 38g
Protein: 26g
Sodium: 1100mg
Fiber: 10g
Sugar: 7g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Frozen vegetables can be used instead of fresh.
- Vegetable broth can be used instead of beef broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use different types of beans, such as kidney beans or pinto beans.
- Add a diced jalapeño for extra spice.
Tips and tricks:
- To save time, use pre-cut beef stew meat.
- To make the soup thicker, add a can of tomato paste.
- To make the soup thinner, add more beef broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Avocado salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more beef broth.
- If the soup is too thin, add a can of tomato paste.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Caldo Xóchitl is a traditional Mexican soup that originated in the state of Veracruz.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the corn.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Mexican