• 22
  • 20-30 minutes
  • 2 hours
MEXICAN TRI-TIP BEEF AND VEGETABLE SOUP – BULK SIZE by Chef Pete Evans

Make the most of your Bulkbox. Perfect for your weekly meal prep. 22 servings.

Feel free to swap and change your veggies!

– Pete

Ingredients

1/3 cup olive oil or coconut oil

3 ½ lb tri-tip beef, cut into 1 inch chunks

20 cloves garlic (about 3 oz), finely chopped

2-3 lb carrots, diced into ¾ inch pieces

2-3 lb zucchini, halved lengthways and sliced

2-3 lb (1360 g) broccoli, broken into small florets and stalks diced into 3/4 inch

3 tablespoons Mexican spice blend

2 teaspoon ground cumin

6 x 14 oz can whole peeled tomatoes, crushed

6 ¼ qts beef stock or chicken stock

sea salt and freshly cracked pepper, to taste

sprigs cilantro leaves, to garnish

Cooking Instructions

  1. Heat half of the oil in a large pot over medium-high heat. Working in batches cook the meat pieces until brown all sides (about 3 minute). Remove the meat with a slotted spoon into a bowl or plate and set aside.
  2. Reduce the heat to medium and add the remaining oil to the pot. Add the garlic and cook for 30 seconds or until softened. Add the carrots, Mexican spice blend, crushed tomatoes, beef stock, and the browned meat and mix well to combine.
  3. Bring the soup to the boil, turn down to a simmer on medium-low, cover with a lid and cook for 1 ½ hours.
  4. Add the zucchini and broccoli and cook for a further 30 minutes or until the meat is tender. Season with salt and pepper.
  5. Ladle the soup into warm bowls and garnish with some sprigs of fresh cilantro leaves.

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