Best Mexican Cabbage Soup Recipes

VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Vegan Mexican Black Bean and Cabbage Soup image

I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas.

Provided by KosherFoodie

Categories Stew

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
1/2 large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Steps:

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

MEXICAN CABBAGE ROLL SOUP

Mexican Cabbage Roll Soup image

I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. -Michelle Beal, Powell, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 ounces each) chopped green chiles
2 cups water
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons minced fresh cilantro
Optional toppings: pico de gallo and reduced-fat sour cream, optional

Steps:

In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan., In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 186 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 604mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

MEXICAN CABBAGE SOUP

MEXICAN CABBAGE SOUP image

Categories Soup/Stew Vegetable Stew Low Fat Vegetarian Low Cal Wheat/Gluten-Free Dinner Healthy

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 yellow onion, cut into ½ moons
4 cloves of garlic, chopped
½ jalapeno, minced
5 carrots cut into slices
6 cups of chopped up cabbage
1 large zucchini, cut into chunks
A few handfuls of baby spinach
½ cup of frozen peas
6 cups of chicken broth
1 15 oz can of diced tomatoes
1/3 cup chopped cilantro
Juice of one lime
2 tsp of olive oil
Salt and pepper to taste
Optional: Pre-cooked shredded chicken & avocado

Steps:

In a large pot heat olive oil over medium high heat and add onions along with a pinch of salt. Allow the onions to cook for about 4-5 minutes or until translucent. Stir in jalapeno, carrots, and garlic and cook another few minutes. You just want to give the veggies a head start before stirring in the cabbage. Combine all the veggies together before adding the broth and the tomatoes; turn the heat to high and bring to a boil. Once your soup is at a boil bring it down to a simmer and stir in zucchini and peas. Cook for just a couple more minutes before stirring in the spinach, cilantro and fresh lime juice. Adjust seasonings and serve yourself some soup!! Serving suggestion: I like to put a couple of ounces of pre-cooked shredded chicken at the bottom of my bowl before topping with the soup. Then I finish it off with some fresh avocado and an extra squish of limejuice SO GOOD! Makes a HUGE pot. Nutritional Analysis Serving Size: 1/8 of the pot (without the addition of chicken or avocado) Calories: 99; Total Fat: 1.6g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 119mg, Carbohydrate: 17.9g; Dietary Fiber: 4.8g; Sugars: 9.2g; Protein: 4.7g