Latin Beef Soup
with [leftover] ropa vieja / poblanos / mushrooms
This soup was such a hit when it was featured back in 2021 that we knew it was the perfect way to use leftover ropa vieja from earlier in the week.
Ingredients
- Broccoli florets - 8 oz , finely chopped
- Poblano peppers - 2 , diced (sub bell peppers)
- Onions, medium - 1 , diced
- Garlic - 3 cloves , diced
- Mushrooms, any brown - 8 oz , chopped (look for pre-chopped)
- Green onions - 2 stalks , chopped, green and white parts combined
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Chili powder - 1 tsp
- Stock, any type - 5 cups
- Ropa Vieja (leftover from Tuesday) - ~3 cups
- Salsa - 1/2 cup
- Lime juice - 2 tsp
- Hot sauce (opt) - for serving
Prep
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Broccoli / Peppers / Onions / Garlic - Prep as directed. Store broccoli in one container. Combine peppers and onions. Store garlic separately. (Can be done 5 days ahead)
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Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 3 days ahead)
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Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)
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Make
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Heat a Dutch oven with oil over medium heat. Add peppers, mushrooms, and onions. Saute until tender, 6 to 8 minutes. Season with some salt.
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Stir in cumin, chili powder, and garlic. Saute until fragrant, ~2 minutes.
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Pour stock over aromatics and bring to a simmer. Simmer for 5 minutes to flavor the stock.
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Stir in broccoli and leftover ropa vieja and simmer until broccoli is tender, 3 to 5 minutes.
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Remove soup from heat and stir in salsa and lime juice. Taste and season with some salt and pepper. Add hot sauce to taste if you’d like.
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Ladle soup into bowls. Top with green onions and enjoy!
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