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    You are in: Home / Recipes / Mexican Vegetable-Beef Soup Recipe
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    Mexican Vegetable-Beef Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    CJAY's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onions, poblano, and red pepper in olive oil for about 5 minutes over medium-high heat (use large soup kettle).
    2. 2
      Add broth, water, tomato sauce, crushed bouillon cube, 1/4 teaspoons chili powder, and 2 teaspoons mirin. Stir to combine.
    3. 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. 4
      Season to taste with salt and pepper.

    Ratings & Reviews:

    • on December 05, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2011

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Vegetable-Beef Soup

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.7
     
    Calories from Fat 29
    16%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.1 mg
    0%
    Sodium 635.8 mg
    26%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 8.7 g
    34%
    Sugars 5.3 g
    21%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    sirloin steaks

    vegetable broth

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