Delicious Living
  • 1 tablespoon plus 2 teaspoons organic canola or olive oil, divided
  • 1/2 cup chopped onion
  • 4 cups chopped cabbage
  • 1/2 cup chopped carrots
  • 1/2 cup chopped green pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cups low-sodium chicken broth
  • 1 (28-ounce) can cooked, chopped tomatoes with juice
  • 1 cup cooked black beans, drained
  • 8 corn tortillas cut in 1/2-inch slices
  • Pinch of salt
  • 1 avocado, peeled, halved and cut lengthwise in strips

Mexican Soup with Cabbage, Black Beans and Tomatoes

Lori Eanes | Delicious Living
  • Serves: 4 people
  • Calories per serving: 371

Adding avocado and toasted corn tortilla strips as a topping to this hearty soup gives it southwestern flair.

  1. Preheat oven to 350°. In a large stockpot, heat 1 tablespoon oil and add the onion. Cook until onion is translucent, about 5 minutes.
  2. Add cabbage, carrots and green pepper (and more oil if necessary) and cook until cabbage starts to soften, about 3 minutes more. Stir in oregano, cumin, chicken broth and tomatoes with juice. Bring to a boil; then reduce heat and simmer for 20 minutes. To avoid turning the soup too dark, add the black beans during the last few minute sof simmering time.
  3. While the soup is simmering, place the corn tortilla strips on a baking sheet. Toss with remaining 2 teaspoons oil and sprinkle with salt. Bake for 7-10 minutes until golden brown.
  4. Serve soup garnished with avocado slices and tortilla strips.

PER SERVING: 371 cal, 13g fat (8g mono, 3g poly, 2g sat), 0mg chol, 200mg sodium, 56g carb (15g fiber, 10g sugars), 13g protein

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