Mexican Cabbage Soup Recipes

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MEXICAN CABBAGE SOUP



Mexican Cabbage Soup image

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

1 head cabbage (I used red, but green works)
1 - 2 bell peppers
2 15 oz cans Mexican stewed tomatoes, the kind with jalepenos and cumin
2 1/2 tbsp . chili powder
5 c vegetable broth
15 oz can tomato sauce
1 bay leaf
1/2 tbsp . oregano
1 tbsp . low sodium soy sauce or liquid aminos
1 tbsp . liquid smoke
a few shakes each garlic and onion powder
salt and pepper to taste
Toppings: tortilla strips, cheese, green onions, sour cream

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



Spicy Weight-Loss Cabbage Soup image

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

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

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



Mexican Cabbage Soup image

Provided by cookgem_foodie

Number Of Ingredients 14

½ head of cabbage (cut into thin strips)
1 medium onion (finely diced)
2 cloves of garlic (minced)
1 serrano pepper (minced)
1 can white beans (drained and rinsed)
4 cups of chicken broth
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
2 tablespoons of olive oil
Salt
1 avocado chopped
A squeeze of lemon for garnish
Fresh cilantro for garnish

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)



Caldo de Res (Mexican Beef Soup) image

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

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

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



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

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.

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

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

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

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



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

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 VEGETABLE SOUP



Mexican Vegetable Soup image

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

2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
1/4 teaspoon ground cumin
1 dash cayenne powder
1 carrot, sliced
1 potato, peeled and diced
12 ounces crushed tomatoes
1 zucchini, diced
1/4 head cabbage, shredded
4 cups vegetable stock or 4 cups beef stock
4 ounces frozen corn
10 green beans, cut
4 -6 tablespoons chopped cilantro

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



Mexican Soup image

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

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

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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