Mexican Cabbage Soup

Mexican Cabbage Soup
Recipe by: Breana Lai "Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick fom spicy chiles."
Recipe type: Soup
  • 2 tablespoons of extra-virgin olive oil
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped polao or green bell pepper
  • 4 large garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced chipotle chills in adobo sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 cups low-sodium vegetable broth or chicken broth
  • 4 cups of 9.5 pH Kangen water
  • 2 (15 ounce) cans low-sodium pinto or black beans, rinsed
  • 2 tablespoons lime juice
  • Crumbled queso fresco, nonfat plan 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, carrots, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened (10-12 minutes).
  2. Add cabbage; cook, stirring occasionally, until slightly softened (about 10 minutes).
  3. Add tomato paste, chipotle, cumin and coriander; cook, stirring for about 1 minute more.
  4. 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).
  5. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yougurt and/or avocado, if desired.