Mexican Harvest Soup

Mexican Harvest Soup

Boston hotspot Beat Brasserie features seasonal cuisine with a Latin twist, prepared by executive chef Ignacio Lopez, a native of Mexico, and complemented by co-owner Bertil Jean-Chronberg’s selection of American wines on tap. Lopez keeps his cooking approach as simple as possible to highlight the natural flavors. His hearty, Mexican-style soup is loaded with autumn vegetables and a fiery kick, thanks to the jalapeño peppers.

  • 1 pound kabocha squash, diced into ¾-inch pieces, divided
  • 4 tablespoons canola oil, divided
  • Salt and pepper, to taste
  • ½ cup peeled, diced carrot
  • ½ cup peeled, diced turnip
  • ½ cup diced celery
  • ½ cup diced Spanish onion
  • 1 clove of garlic, sliced thin
  • 1 tablespoon adobo seasoning
  • ½ teaspoon Mexican oregano
  • 6 cups chicken or vegetable stock
  • 1 bay leaf
  • 2 sprigs thyme
  • ¾ cup canned, rinsed black beans
  • ¾ cup canned, rinsed hominy
  • ½ lime, juiced, divided
  • 3 cups shaved green cabbage
  • 1 tablespoon extra-virgin olive oil
  • 5 radishes, sliced thin
  • 2 jalapeño peppers, sliced thin

Preheat oven to 400˚F. Toss ½ pound squash with 2 tablespoons canola oil,  salt and pepper. Roast in oven until golden brown.

Meanwhile, add remaining canola oil to a large pot over medium heat. Sauté remaining squash, carrots, turnips, celery, onion and garlic. Add adobo and oregano, and add salt and pepper to taste. Stir occasionally so vegetables don’t stick. Add stock, bay leaf and thyme sprigs. Add oven-roasted squash, followed by black beans and hominy. Simmer for 15 minutes. Add half of the lime juice.

Toss cabbage with extra-virgin olive oil, remaining lime juice, and salt and pepper, to taste.

Ladle soup into bowls and garnish with cabbage, radishes and jalapeñosServes 8.

Pair It

Anne Amie 2014 Cuvée A Müller-Thurgau (Yamhill-Carlton

“The wine should provide a welcome contrast and a fresh flavor combination. I recommend Anne Amie’s Cuvée A Müller-Thurgau from Oregon’s Willamette Valley. It’s crisp, fresh and dry, and it will bring refreshing notes to the soup.” —Bertil Jean-Chronberg, co-owner, Beat Brasserie

Published on December 8, 2015
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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