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Mexican Cabbage Soup

Breana Killeen
  • 20 minutes
  • Serves 8

INGREDIENTS

8 cups

Cabbage

1 cup

Carrot

1 cup

Celery

1/2 cup

Cilantro, fresh

1/2 tsp

Coriander, ground

4

large cloves Garlic

2 cups

Onions

2 15 ounce cans

Pinto or black beans, low-sodium

1 cup

Poblano or green bell pepper

1 tbsp

Tomato paste

4 cups

Vegetable broth or chicken broth, low-sodium

1 tbsp

Chipotle chiles in adobo sauce

2 tbsp

Lime juice

3/4 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground

1

Queso fresco

4 cups

Water