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8 Cup Giddyup — Yucatan-Style Beef Vegetable Soup Recipe

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Beef vegetable soup in bowl

Nothing better to get your giddyup on then a bowl of creatively delicious soup for a cold winter’s day. Using some of my favorite flavors from the Yucatan, 1 lb of beef stew meat ($5), 8 cups of random vegetables ($4.50), and some beef broth ($3), I have created a culinary masterpiece of Mexican flavored deliciousness. Yep. It’s enough soup love to get your giddyup on for two meals for four people. Even if you add in extra lime or spices, the totals on this meal will still add up to way under $10 per meal with change to spare. Perfect tasty food to keep your toes and your heart warm.

Beef vegetable soup vegetable pack

One of my favorite places to travel is the Yucatan – in 2011 I spent a wonderful season filming a 10 part cooking series with Chef Carlos Capistran. While I was there I discovered that the flavors of garlic, cumin, chili, and lime are frequently used in the local dishes of the Mayan Riviera region. Lime Soup and other home-cooking dishes have become my absolute favorites. This 8 Cup Giddyup is a salute to those amazing flavors and beautiful memories of cooking on the beach.

Near my home is a grocery store known as Cermak Fresh Market. They sell a wild amount of fresh vegetables geared toward the Mexican cook. One of their vegetable combo packs has 8 cups of mixed vegetables for stew that costs under $5. You never know what you’re going to get in the pack except that one lime and one bunch of cilantro is always a part of the mix. This soup is based on the idea that you have 8 cups of ANY VEGETABLE COMBINATION. Whatever you like the best – then add the flavors and juices and you are set.

8 Cup Giddyup — Yucatan-Style Beef Vegetable Soup Recipe


  • 1 lb of cubed stew beef
  • 8 cups of cubed vegetables – whatever veggies you have in the cupboard
  • 2 – 32 oz boxes beef stock (I used Meijer Naturals Beef Flavor Stock – No GMOs)
  • 1 can of V-8 juice
  • 3 tablespoons garlic, crushed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 a lime, do not squeeze, just place cut lime in soup to simmer (hold this ingredient back if you prefer a more southwest Mexican flavor)
  • 1/2 a bunch of cilantro, chopped (hold back a handful of chopped cilantro for serving)
  • Salt and pepper to taste

Brown beef in pan. Deglaze pan with a cup of beef broth, transfer ingredients to a stew pot. Add all other ingredients. Bring to a boil. Cover and reduce temperature to low and slow simmer for two to three hours. Remove lime before serving. Serve hot and topped with chopped cilantro (also – tortilla chips and a little sour cream is a nice topper touch).

Beef vegetable soup browning meat
soup 8 cups of giddyup
soup lime and V8
Beef vegetable soup simmering

Beef Vegetable Soup Recipe

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  1. Hi Shawna,

    Get a slow cooker it’s works great. Over the weekend I made two soups, plus I don’t have to constantly watch it on the stove which allows me time to play with my indoor garden plants It’s the greatest. I’m trying to remove meat this year, so in place of meat I started to add more vegetables and I add a sweet potatoes chopped up of course. I’m feeling healthier with out meat. Pam

  2. Bookmarking this. I love stews and this one sounds excellent. Thanks!
    I like to cook on the stove too. My roommate cooks everything in the crock pot. I just love stirring and tasting and watching my food.

  3. Can’t wait to try this – looks like a great winter warmer (and here in the midwest we can do with as many of those as we can get!) Reminds me of one of Rachel Ray’s “stoup” recipes – plus I love V8. Thanks for the idea!

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