Deliciously different soup with cabbage, beans and other veggies and a little spice to flavor it up! Give it a try. It is good!
2 tablespoons EVOO
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup chopped poblano pepper or bell pepper if you don’t want as much spice
4 large garlic cloves, minced
8 cups sliced cabbage
1 tablespoon tomato paste
1 tablespoon minced chipotle chilies in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups vegetable broth or chicken broth
4 cups water
2 15 ounce cans pinto beans or black beans, rinsed
3/4 teaspoon salt
1/2 cup chopped fresh cilantro, plus more for serving
2 tablespoons lime juice
Crumbled queso fresco, plain Greek yogurt and or diced avocado for garnish
How to make it:
Heat oil in a large pot (8 quart or larger) over medium heat. Add onions, carrot , celery, poblano or bell pepper and garlic. Cook, stirring frequently until softened, about 10-12 minutes. Add cabbage, cook, stirring occasionally until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook stirring about a 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. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt and avocado.
Recipe from eatingwell.com
I didn’t have any fresh peppers but had some poblanos that I had dried during the summer. I soaked those to reconstitute and used them for my peppers. I had broth that I had made earlier and had frozen so pulled that out to use. I always feel good when I am able to use some of my ingredients that I have preserved during harvest time.