Mexican Vegetable-Beef Soup Recipe

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Ingredients:

Serving

1 cup poblano chile, diced
1/2 medium onion, diced
1/2 large red bell pepper, diced
1 tbsp 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 tsp chili powder
4 oz diced green chilies
1 cup frozen corn
1 (15 oz) can black beans, rinsed and drained
2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	419.59 Kcal (1757 kJ)
Calories from fat	156.48 Kcal
		% Daily Value*
Total Fat	17.39g	27%
Cholesterol	34.63mg	12%
Sodium	2691.1mg	112%
Potassium	675.67mg	14%
Total Carbs	46.28g	15%
Sugars	9.43g	38%
Dietary Fiber	6.35g	25%
Protein	22.17g	44%
Vitamin C	48.4mg	81%
Vitamin A	0.2mg	6%
Iron	8.4mg	46%
Calcium	123.7mg	12%

Amount Per 100 g
Calories	88.57 Kcal (371 kJ)
Calories from fat	33.03 Kcal
		% Daily Value*
Total Fat	3.67g	27%
Cholesterol	7.31mg	12%
Sodium	568.09mg	112%
Potassium	142.63mg	14%
Total Carbs	9.77g	15%
Sugars	1.99g	38%
Dietary Fiber	1.34g	25%
Protein	4.68g	44%
Vitamin C	10.2mg	81%
Iron	1.8mg	46%
Calcium	26.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.