Mexican Vegetable-Beef Soup

READY IN: 55mins
Recipe by CJAY8248

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!

Top Review by NorthwestGal

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.

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.

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