Mexican Beef Garden Soup

bhg.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 tablespoons vegetable oil

5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes

5 quarts reduced-sodium beef broth

8 roma tomatoes, seeded and chopped

8 1-inch diameter carrots, peeled and sliced into ¼-inch rounds

2 medium sweet potatoes, peeled and chopped

2 cups fresh or frozen whole kernel corn

3 medium onions, chopped (1 ½ cups)

4 poblano chile peppers, stemmed, seeded and chopped

4 jalapeño peppers, stemmed, seeded, and finely chopped

12 cloves garlic, minced

2 tablespoons salt

1 tablespoon chili powder

1 tablespoon ground black pepper

Directions at bhg.com

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