Mexican Cabbage Soup

Mexican Cabbage Soup

10 Reviews
From: EatingWell.com, December 2016

Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped poblano or green bell pepper
  • 4 large cloves garlic, minced
  • 8 cups sliced cabbage
  • 1 tablespoon tomato paste
  • 1 tablespoon minced chipotle chiles in adobo sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 cups low-sodium vegetable broth or chicken broth
  • 4 cups water
  • 2 (15 ounce) cans low-sodium pinto or black beans, rinsed
  • ¾ teaspoon salt
  • ½ cup chopped fresh cilantro, plus more for serving
  • 2 tablespoons lime juice
  • Crumbled queso fresco, nonfat plain Greek yogurt and/or diced avocado for garnish

Preparation

  • Ready In

  1. Heat oil in a large soup pot (8-quart or larger) over medium heat. Add onions, carrot, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened, 10 to 12 minutes. Add cabbage; cook, stirring occasionally, until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook, stirring, for 1 minute more.
  2. Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt and/or avocado, if desired.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 174 calories; 4 g fat(1 g sat); 9 g fiber; 28 g carbohydrates; 7 g protein; 48 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 2,969 IU vitamin A; 47 mg vitamin C; 119 mg calcium; 2 mg iron; 413 mg sodium; 650 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (59% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ vegetable, 1 starch, ½ fat, ½ lean protein

Reviews 10

July 27, 2017
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By: Maddy Garcia
I created the soup with all the ingredients describe, but made it on the slow cooker instead of the stove. I had to add some potatoes just to give it a little more consistency. I also added 2 chicken bullions instead of adding salt. Overall I loved the hot kick the chipotle adobo sauce provided.
April 30, 2017
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By: Joel Reed
The soup recipe is delicious as is. But any good cook is going to adjust spices or other ingredients to his or her personal or family preferences. I always add heat to many recipes.
April 06, 2017
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By: Gari
The success of this soup hinges on the quality of the broth you use. I picked up a broth that was okay, but not my usual brand. I ended up adding a 1/2 cup of finely diced light Polska Kielbasa....I know. Defeats the purpose, but it was the only last minute option I could think of to rescue the flat taste. I was worried it would confuse the flavor, but it worked surprisingly well. I wouldn't have guessed it was there by just tasting the soup. I added only avocado as garnish, but it made such a difference. Don't skip the garnishes, I imagine all would add dimension to the flavor. Just look at the picture! Multiple garnishes. I will make this again, but would probably look to cut down the quantity since I have a family of 3.
February 08, 2017
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By: Julie Levine
Delicious! We made a few changes. We added corn, one can of black beans and one can of kidney beans. We didn't add any water and used half the can of chili's in Adobe. We topped it with cilantro, cotijia cheese and Avocado. Can't wait for the leftovers!
January 25, 2017
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By: lawanajellison
Excellent, doubled the chipotle peppers. Still added a little more to my bowl. Definitely not too spicy.
January 12, 2017
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By: sandi
This soup is delish. The acidity of the lime juice and the creaminess of the avocado truly sets this dish off. I only used one can of pinto's because that's all I had and I didn't add the crumbled queso fresco and nonfat plain greek yogurt but next time I will. I can imagine that would take it to another level.
January 09, 2017
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By: Monica Hamaker
This was delicious! I omitted the cumin because I realized I didn't' have any. It still came out great. Topped with avocado and squeezed lime juice in each bowl rather than in the whole pot. I think the lime juice is what really makes it. Very easy to make vegan by using vegetable broth and no cheese/yogurt topping.
January 08, 2017
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By: meadry
Easy with great flavor. Start with 1/8 to 1/4 the chipotle and add more later, if you want. It's easily too much for cabbage soup. Otherwise you get very hot chili, with a ton of cabbage. PI liked the avacado garnish.
January 03, 2017
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By: dreijunge
Omitted the garlic, cumin & coriander. Added red pepper flakes. Excellent.
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