Mexican Vegetable-Beef Soup

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!

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  cup poblano chile, diced
• 1⁄2 medium onion, diced
• 1⁄2 large red bell pepper, diced
• 1  tablespoon olive oil
• 4  cups  mustard greens, tough stems removed then chopped
• 1  cup  sirloin steak, from leftovers, then diced
• 2  cups vegetable broth
• 2  cups water
• 1  beef bouillon cube
• 1  cup tomato sauce
• 1⁄4 teaspoon chili powder
• 4  ounces diced green chilies
• 1  cup frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• 2  teaspoons mirin
•  salt and pepper

Directions

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.