Kim’s Plate: Mexican Cabbage Soup

Kim’s Plate: Mexican Cabbage Soup

This thick and hearty vegetable soup is made with cabbage which is packed with fiber, potassium, vitamin B1 and copper. It’s also a delicious warm soup to help keep you warm and each serving will cover 1 vegetable serving a day!

 

Mexican Cabbage Soup

Ingredients:

  • 2 Tbsp Olive Oil
  • 2 Cup chopped onions
  • 1 Cup chopped carrot
  • 1 Cup chopped celery
  • 1 Cup chopped green pepper
  • 4 large garlic cloves minced
  • 8 Cups sliced cabbage
  • 1 Tbsp tomato paste
  • 1 Tbsp minced chipotle chilis
  • 1 Tsp ground cumin
  • ½ Tsp ground coriander
  • 4 Cups chicken or beef bone broth
  • 4 Cups water
  • 2 15 oz cans pinto or black beans
  • ¾ tsp salt
  • ½ Cup chopped fresh cilantro
  • 2 Tbsp lime juice
  • 1 Avocado chopped
  • ½ Cup shredded cheese

Instructions:

  1. Heat oil in a large soup pot (8 quart or larger) over medium heat.
  2. Add onions, carrot, celery, bell pepper, and garlic.
  3. Cook stiring frequently until softened 10-12 minutes.
  4. Add cabbage; cook, stirring occasionally until slightly softened about 10 minutes.
  5. Add tomato paste, chipotle, and cumin and cook stirring for 1 minute.
  6. Add broth, water, beans and salt.
  7. Cover and bring to a boil over high heat.
  8. Reduce heat and simmer, partially covered until the veggies are tender, about 10 minutes.
  9. Remove from heat and stir in cilantro and lemon juice.
  10. Serve garnished with chopped avocado and cheese!