When the chill of fall starts to creep in, I crave a bowl of something warm and comforting—something that hugs you from the inside out. That’s when I discovered Mexi-Stroni Soup, a delightful twist on classic minestrone, brimming with bold Mexican flavors. As the rich aroma of simmering beef and spices fills your kitchen, you’ll find this soup is not just a meal but a celebration of good food and vibrant ingredients.

Imagine sinking your spoon into a hearty blend of tender beef, fresh veggies, and those delicious little pasta shells, perfectly cooked to soak up the flavorful broth. Each bite feels like a warm embrace, making it the ideal dish to share with family and friends. Whether served on a cozy weeknight or at a weekend gathering, this Mexi-Stroni Soup is sure to impress while being incredibly easy to make in your slow cooker. So, let’s dive in and create a bowl of comfort that brings everyone to the table!

Why is Mexi-Stroni Soup a Must-Try?

Hearty Comfort: This Mexi-Stroni Soup combines wholesome beef and fresh vegetables into a filling dish that warms you from the inside out.

Crisp and Colorful: The vibrant mix of ingredients like zucchini and shredded cabbage adds both texture and visual appeal to your plate.

Flavor Explosion: Infused with spices like cumin and chili powder, the soup offers a delightful explosion of flavors that dance on your taste buds.

Simple Slow-Cooking: Toss everything in the slow cooker and let it do all the work while you enjoy more time with loved ones.

Versatile Options: Feel free to customize by swapping proteins or beans, making it perfect for any palate!

Serve it alongside crusty bread or over rice for a complete meal that’s bound to impress!

Mexi-Stroni Soup Ingredients

For the Soup

Beef stew meat – Main protein source; can use ground beef or turkey for a lighter option.
Shredded carrots – Adds sweetness and color; can replace with diced sweet potatoes for a different texture.
Chopped onion – Enhances the flavor base; shallots can be used for a milder taste.
Jalapeno pepper – Adds heat and flavor (optional); use bell pepper for a milder version.
Ground cumin – Imparts earthy flavor; chili powder can be used for an alternative spice profile.
Chili powder – Brings depth and heat; substitute with smoked paprika for a smoky flavor.
Seasoned salt – Adjusts overall seasoning; use regular salt combined with herbs if unavailable.
Italian seasoning – Adds a hint of Italian flavor to balance the spice; dried basil or oregano can be used.
Diced tomatoes and green chiles – Provides acidity and texture; fresh tomatoes can be used, but adjust for water content.
Spicy hot V8 juice – Adds a robust tomato and vegetable flavor; low-sodium tomato juice with added spices is a good substitute.
Reduced-sodium beef broth – Base for the soup; use vegetable broth for a lighter version.

For the Vegetables

Zucchini – Offers crunch and absorbs flavors; yellow squash can be used instead.
Finely shredded cabbage – Adds bulk and texture; green or purple cabbage works well.
Celery ribs – Provides aroma and crunch; fennel can add a different flavor if preferred.

For Protein and Pasta

Kidney beans – Source of protein and fiber; can substitute with pinto beans.
Black beans – Adds heartiness and nutrition; Great Northern beans can also be used.
Small pasta shells – Adds substance to the soup; any small pasta shape works well.

Let’s get cooking and whip up a delectable pot of Mexi-Stroni Soup!

How to Make Mexi-Stroni Soup

Prepare the Base: Place the first 11 ingredients—beef stew meat, shredded carrots, chopped onion, jalapeno pepper, ground cumin, chili powder, seasoned salt, Italian seasoning, diced tomatoes and green chiles, spicy hot V8 juice, and reduced-sodium beef broth—into a large slow cooker (6- or 7-quart).
Cook on Low: Cover and cook on low for 7-9 hours until the beef is tender and flavors meld beautifully. You’ll know it’s ready when the beef is fork-tender and aromatic!
Add the Veggies: Stir in the zucchini, finely shredded cabbage, celery, kidney beans, black beans, and small pasta shells. Mix gently to combine all those vibrant flavors.
Finish Cooking: Set the slow cooker to high and cook for an additional 30-45 minutes until the vegetables soften and the pasta is cooked to an al dente texture. Keep an eye out for that perfect pasta bite!
Garnish and Serve: Before serving, stir in fresh chopped cilantro for that zesty kick. Ladle the warm soup into bowls and enjoy every spoonful!

Optional: Squeeze fresh lime juice on top before serving for an extra burst of flavor.
Exact quantities are listed in the recipe card below.

Expert Tips for Mexi-Stroni Soup

Brown the Meat: To enhance depth of flavor, brown the beef stew meat and onions in a skillet before adding them to the slow cooker.
Perfect Pasta: Check the pasta after 30 minutes of cooking on high; it should be cooked al dente for the best texture within your Mexi-Stroni Soup.
Adjust for Heat: If you’re unsure about spice levels, start with a small jalapeno and add more to taste, ensuring a balanced heat in your dish.
Flavorful Broth: For a richer soup, consider adding a splash of lime juice just before serving; this brightens flavors beautifully.
Storage Solution: Store leftovers in an airtight container in the fridge for up to three days or freeze for later enjoyment; just reheat gently on the stovetop.

Storage Tips for Mexi-Stroni Soup

Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors vibrant and ensures your Mexi-Stroni Soup stays fresh.

Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Lay flat to save space, making future reheating simple.

Reheating: Thaw in the refrigerator overnight for best results. Reheat on the stovetop over low heat, stirring occasionally until warmed through, and enjoy!

Labeling: Always label your containers with the date and contents to keep track of your tasty meals in the freezer.

Make Ahead Options

These Mexi-Stroni Soup options are perfect for busy cooks looking to save time during the week! You can chop and prepare the vegetables (like zucchini, cabbage, and celery) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can combine all the spices and store them in a separate container, making it easy to toss everything together later. When you’re ready to enjoy your soup, simply add the prepped veggies to the slow cooker with the other ingredients and cook as directed. This way, you’ll have a flavorful, hearty Mexi-Stroni Soup ready with minimal effort, providing a comforting meal even on the busiest of nights!

What to Serve with Mexi-Stroni Soup?

When you indulge in a warm bowl of Mexi-Stroni Soup, the flavors and aromas create an inviting atmosphere that begs for delightful pairings to elevate your meal.

Crusty Bread: Perfect for dipping and soaking up the rich broth, crusty bread adds satisfying textures to every spoonful of soup.
Avocado Salad: Fresh avocados tossed with lime juice and diced tomatoes brighten the meal, introducing a creamy element that balances the spices.
Cornbread: The sweet, crumbly texture of cornbread complements the hearty soup, adding a comforting touch that rounds out the dish superbly.
Tortilla Chips: Offer a crunchy element with every sip; topped with cheese or guacamole, they provide an exciting contrast to the soup’s warmth.
Spicy Slaw: A tangy cabbage slaw adds a fresh crunch! The lightly sweet dressing enhances the flavors without overpowering, making each bite refreshing.
Margaritas: Treat yourself with vibrant margaritas on the side. The citrus notes play against the savory spices, making your dinner feel like a fiesta!
Churros: For dessert, indulge in warm, cinnamon-sugar churros. Their sweetness creates a delightful ending to your flavorful meal, leaving everyone smiling.

Mexi-Stroni Soup Variations & Substitutions

Feel free to explore your creativity in the kitchen with these delightful twists that make this soup your own!

Dairy-Free: Replace any cheese garnish with avocado slices or a dollop of dairy-free sour cream for creaminess without the dairy.
Protein Switch: Try using shredded rotisserie chicken instead of beef for a quick and easier prep, perfect for those busy weeknights.
Veggie Boost: Add in chopped bell peppers or spinach for extra nutrients and vibrant color, transforming your soup into a veggie powerhouse.
Spicy Kick: For those who love an extra punch, include more jalapenos or a dash of hot sauce to amp up the heat level in your bowl.
Alternate Herbs: Swap Italian seasoning for fresh cilantro or cilantro stems to intensify the herbaceous flavor profile of this dish.
Gluten-Free: Use gluten-free pasta options like rice noodles or quinoa pasta to keep it hearty while catering to gluten-sensitive eaters.
Hearty Bulgur: For a hearty twist, substitute the pasta with cooked bulgur or barley, adding a delightful chewy texture to the soup.
Flavor Twist: Incorporate a splash of lime juice or fresh lime zest at the end for a vibrant burst that brightens up the flavors perfectly.

No matter how you decide to customize, you’ll discover a new favorite version of this comforting classic!

Mexi-Stroni Soup Recipe FAQs

How do I choose the right beef stew meat for Mexi-Stroni Soup?
Absolutely! Look for well-marbled beef stew meat that’s a rich, deep red color. This usually means good flavor and tenderness after slow cooking. I prefer chuck roast as it becomes tender and full of flavor, but you can also use brisket or round if that’s what you have on hand.

What’s the best way to store leftover Mexi-Stroni Soup?
Store any leftover Mexi-Stroni Soup in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to prevent condensation and maintain freshness. If you want to enjoy it beyond that, consider freezing it!

Can I freeze Mexi-Stroni Soup?
Yes, you can! For freezing, divide the cooled soup into airtight containers or freezer bags, squeezing out excess air. It can be safely frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it on the stovetop over low heat, stirring occasionally.

What should I do if my soup turns out too salty?
No worries! If your Mexi-Stroni Soup turns out too salty, you can balance the flavor by adding more water or low-sodium broth to dilute it. Another trick is to throw in a peeled potato and let it simmer for about 15-20 minutes; it will absorb some saltiness, and you can remove it before serving.

Is Mexi-Stroni Soup suitable for my gluten-free diet?
Absolutely! To make your Mexi-Stroni Soup gluten-free, simply substitute small pasta shells with gluten-free pasta. Also, ensure that the beef broth and any other packaged ingredients you use are labeled gluten-free. This way, you can enjoy a warm bowl without worry!

Can pets have Mexi-Stroni Soup?
It’s best to keep Mexi-Stroni Soup away from pets. Ingredients like onions and garlic can be toxic to dogs and cats, so it’s safer to stick to pet-approved meals when treating your furry friends.