MEXICAN CABBAGE SOUP
Mexican Cabbage Soup is a rich and flavorful soup that is big in flavor but is still nice and light.
Provided by Julia
Categories Soups, Stews, & Chilies
Time 6h5m
Number Of Ingredients 13
Steps:
- Slice the cabbage and peppers into half inch strips.
- Combine all ingredients in a large slow cooker (except optional toppings). It's okay if not all of the cabbage is covered.
- Cook on low for at least 6 hours, up to 10.
- Serve with optional toppings.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SPICY WEIGHT-LOSS CABBAGE SOUP
Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Cabbage Soup Recipes
Time 1h
Number Of Ingredients 18
Steps:
- 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.
- 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 Facts : Calories 167.2 calories, Carbohydrate 27.1 g, Fat 3.8 g, Fiber 8.7 g, Protein 6.5 g, SaturatedFat 0.6 g, Sodium 408.1 mg, Sugar 6.6 g
MEXICAN CABBAGE SOUP
Provided by cookgem_foodie
Number Of Ingredients 14
Steps:
- In a large pot heat the olive oil
- Add the minced serrano chili, the onions and garlic and sauté till they soften and become aromatic, about 2-3 minutes
- Now add the chili, cumin and paprika powder. Mix well till everything is coated in the spices and sauté till fragrant.
- Now add the cut cabbage, the white beans and 4 cups of chicken broth and bring to a boil
- Then reduce the heat and let it simmer for 10-15 mins till the cabbage softens and beans are cooked. Add more broth or what if it is too thick.
- Add salt and combine.
- Take it off heat and add a squeeze of lemon and sprinkle the cilantro.
- Add the avocados on top when ready to eat.
Nutrition Facts : Calories 199 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 894 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP
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
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.
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
MEXICAN CABBAGE ROLL SOUP
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
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 VEGETABLE SOUP
I usually like recipes with some sort of meat in them but this was excellent. There is very little fat except what is in the olive oil used to sauté the onions and garlic. Really worth all the chopping!
Provided by four and twenty
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion and garlic, then add cumin and cayenne powders.
- Stir in carrot, potato, zucchini and cabbage and cook for 2 minutes.
- Pour in stock and tomatoes and cook until tender.
- Stir in corn and beans and cook until beans are tender.
- Turn off the heat and stir in the cilantro.
- Salt and pepper to taste.
Nutrition Facts : Calories 98.2, Fat 3.7, SaturatedFat 0.5, Sodium 107.5, Carbohydrate 15.8, Fiber 3.1, Sugar 4.3, Protein 2.5
MEXICAN SOUP
Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g
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