Mole de Olla Soup


  • 1 lb beef (chuck roast, boneless short ribs, or oxtail)
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 large carrots, diced
  • 2 large potatoes, peeled and diced
  • 1 ear of corn, cut into 4 pieces
  • 2 zucchinis, diced
  • 1 cup green beans, trimmed
  • 8 cups of water
  • 2 tablespoons of vegetable oil
  • Salt and pepper, to taste


  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and garlic and cook until the onion is translucent.
  2. Add the beef to the pot and brown on all sides, about 5 minutes per side.
  3. Add the 8 cups of water to the pot and bring to a boil.
  4. Reduce the heat to low, cover the pot and let simmer for 1 hour.
  5. Add the diced carrots, potatoes, corn, zucchinis, and green beans to the pot. Season with salt and pepper to taste.
  6. Cover the pot and let simmer for an additional 45 minutes or until the vegetables are tender.
  7. Serve hot with fresh cilantro and lime wedges, if desired. Enjoy!

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Soup Recipes

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