Ingredients for Mexican Vegetable Beef Soup
- 1 large poblano pepper
- 1 large onion
- 1 red bell pepper
- 2 tablespoons olive oil
- 5 ounces fresh mustard greens
- 1 pound beef sirloin steak
- 6 cups beef broth
- 2 cups water
- 1 beef bouillon cube
- 1 (28 ounce) can crushed tomatoes
- 1/4 teaspoon chili powder
- 1 (4 ounce) can diced green chilies
- 1 cup frozen or fresh corn
- 1 (15 ounce) can black beans
- 2 teaspoons mirin
- salt and pepper to taste
- fresh cilantro (optional)
- avocado (optional)
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How to Make Mexican Vegetable Beef Soup
- Preheat oven to 400°F (200°C). Roast one large poblano pepper, 1 red bell pepper, until slightly charred (about 20 minutes). Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice the peppers.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add 1 large chopped onion and sauté for 5 minutes until softened.
- Add the diced poblano and red peppers to the pot and sauté for another 3 minutes.
- Add 6 cups beef broth, 2 cups water, 1 (28 ounce) can crushed tomatoes, 1 beef bouillon cube, 1/4 teaspoon chili powder, and 2 teaspoons mirin. Stir to combine.
- Stir in 5 ounces chopped mustard greens, 1 pound beef steak (cubed), 1 (15 ounce) can black beans (rinsed and drained), 1 (4 ounce) can diced green chilies, and 1 cup frozen or fresh corn.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender and the greens are wilted.
- Season to taste with salt and pepper. Garnish with chopped cilantro or avocado before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
21g
Fat
2g
Carbs
11g
