Low-Calorie • Vegetarian • Gluten-Free

Active 40 min

Total 1 hr

Mexican Cabbage Soup

Although it’s abundant in this hearty soup, cabbage isn’t the only vegetable contributing texture and nutrition. Carrot, celery, peppers—and a topping of healthy-fat-packed avocado—make this pleasantly spicy soup good all around.

• 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 chile in adobo sauce (see Tip)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 4 cups low-sodium vegetable broth or chicken broth
• 4 cups water
• 2 15-ounce cans 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

1. 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.

2. 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.

Serves 8: about 1½ cups each

Calories 167 | Fat 4g (sat 1g) | Cholesterol 0mg | Carbs 27g | Total sugars 7g  (added 0g) | Protein 7g | Fiber 9g | Sodium 408mg | Potassium 624mg.

Nutrition bonus: Vitamin C (79% daily value) | Vitamin A (59% dv).

Leftover chipotle chiles in adobo sauce freeze well. Divide into 1- to 2-tablespoon portions before freezing in small freezer bags or ice cube trays.