Spicy Southwest Cabbage Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 cup, chopped or 320g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red cabbage

  Red, raw

  8 cup, shredded or 560g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, La Costena

  1 peppers or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  4 cup or 947g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Salt

  Table

  ¾ tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Mexican cheese

  Queso anejo

  ¼ cup, crumbled or 33g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onions, carrots, celery, poblano pepper, and garlic. Cook, stirring frequently, until softened, about 10 to 12 minutes.
3. Add cabbage and cook, stirring occasionally, until slightly softened, about 10 minutes. Stir in tomato paste, chipotle peppers, cumin, and dried coriander, and cook for 1 minute.
4. Add vegetable broth, water, black beans, pinto 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.
5. Remove from heat and stir in fresh chopped cilantro and lime juice. Serve garnished with crumbled cheese and diced avocado.

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