Mexican Vegetable-Beef Soup
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 236.59 ml poblano chile, diced
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 14.79 ml olive oil
- 946.36 ml mustard greens, tough stems removed then chopped
- 236.59 ml sirloin steak, from leftovers, then diced
- 473.18 ml vegetable broth
- 473.18 ml water
- 1 beef bouillon cube
- 236.59 ml tomato sauce
- 1.23 ml chili powder
- 113.39 g diced green chilies
- 236.59 ml frozen corn
- 425.24 g can black beans, rinsed and drained
- 9.85 ml mirin
- salt and pepper
directions
- Saute onions, poblano, and red pepper in olive oil for about 5 minutes over medium-high heat (use large soup kettle).
- Add broth, water, tomato sauce, crushed bouillon cube, 1/4 teaspoons chili powder, and 2 teaspoons mirin. Stir to combine.
- 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.
- Season to taste with salt and pepper.
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Reviews
-
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.
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