Mexican Vegetable-Beef Soup

Total Time
Prep 10 mins
Cook 45 mins

A great blend of poblanos, mustard greens, red pepper, diced green chilies, corn, black beans and more. A great soup for a cold wintry day!

Ingredients Nutrition


  1. Saute onions, poblano, and red pepper in olive oil for about 5 minutes over medium-high heat (use large soup kettle).
  2. Add broth, water, tomato sauce, crushed bouillon cube, 1/4 teaspoons chili powder, and 2 teaspoons mirin. Stir to combine.
  3. Stir in mustard greens, steak, black beans, green chilies, and corn. Bring to a boil. Cook until greens are done to your liking, about 30-40 minutes over medium-low heat.
  4. Season to taste with salt and pepper.
Most Helpful

5 5

This soup is jam packed with all sorts of tasty, spicy and savory ingredients. It was delicious, filling, and set the mood for our Mexican-themed dinner. I know the mirin was chosen as a contest ingredient, but I'm not sure that it contributed much in the way of flavor because none of us detected any hint of it. So next time, I think I'd omit the mirin and just focus on letting the flavor originate from all the fresh vegetables and broth (which was a winning combo of both vegetable and beef broth) in this soup recipe. I left it bubbling on the stove a little longer than the recipe stated, and it thickened up quite nicely (I think from the black beans), which everyone thought was a great touch. So next time I make this, I'll let it cook it a little longer again. All in all, it was quite enjoyed by all of us. Made for Craze-E Cooking Contest 2011.

4 5

A nice hearty soup that was so warming on a cold winter night. I did not have leftover steak so I cubed the meat and browned it along with the onions and since I add garlic to almost everything, I did add in a couple of cloves of finely minced garlic. Good luck in Craze-E Contest.