Mexican Vegetable-Beef Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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! 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.
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