Mexican Vegetable-Beef Soup Recipe

Name: Mexican Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup poblano chile, diced; 12 medium onion, diced; 12 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; ¼ 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

Servings: persons

1 cup poblano chile, diced
12 medium onion, diced
12 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
¼ 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

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.
3
Stir to combine.
4
Stir in mustard greens, steak, black beans, green chilies, and corn.
5
Bring to a boil.
6
Cook until greens are done to your liking, about 30-40 minutes over medium-low heat.
7
Season to taste with salt and pepper.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup poblano chile, diced, 12 medium onion, diced, 12 large red bell pepper, diced, 1 tablespoon olive oil, and more.

Yes, Mexican Vegetable-Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Vegetable-Beef Soup

How did you like this recipe?

Frequently Asked Questions