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Mexican Vegetable-Beef Soup

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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!”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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