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

  1 can or 425g

• Pinto beans

  Mature seeds, canned

  2 cup or 480g

• Salt

  Table

  ¾ tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Mexican cheese

  Queso anejo

  1 oz or 28g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Warm the olive oil in a large heavy pot over medium heat.
2. Add the onions, carrots, celery, poblano, and garlic. Cook, stirring often, until the vegetables are softened and aromatic, about 10–12 minutes.
3. Stir in the shredded cabbage and cook until slightly wilted, about 10 minutes. Add the tomato paste, minced chipotle, cumin, and dried coriander; cook 1 minute to bloom the spices.
4. Pour in the vegetable broth and water, then add the black beans, pinto beans, and salt. Cover and bring to a boil, then reduce to a gentle simmer and cook partially covered until the vegetables are tender, about 10 minutes.
5. Remove from the heat and stir in the cilantro and lime juice. Ladle into bowls and garnish with the crumbled cheese and diced avocado.