Name: Mexican Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 -8 servings
Ingredients: 1 tablespoon olive oil; 1 medium white onion, peeled and diced; 4 cloves garlic, peeled and minced; 4 cups beef stock; 2 (15-ounce) jars diced fire-roasted tomatoes; 1 (12-ounce) jar roasted red peppers, drained and chopped; 2 carrots, peeled and chopped; 1 pound Yukon gold potatoes, chopped; 1.5 pounds sirloin steak, cut into 1-inch pieces*; 2 dried pasilla chiles or dried guajillo chiles (or 1-2 chipotles in adobo sauce**, chopped); 2 teaspoons ground cumin; 1 teaspoon Kosher salt; 1/2 teaspoon freshly-cracked black pepper; optional toppings: diced avocado, chopped fresh cilantro, diced red onion, and/or crumbled tortilla chips