Mexican Vegetable Beef Soup

gimmesomeoven.com

Omnomnivore

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 to 2 chipotles in adobo sauce**, chopped)

2 teaspoons ground cumin

1 teaspoon Kosher salt

½ teaspoon freshly-cracked black pepper

optional toppings: diced avocado, chopped fresh cilantro, diced red onion, and/or crumbled tortilla chips

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