Mexican Soup with Cabbage, Black Beans and Tomatoes
Servings
4people
Servings
4people
Ingredients
  • 1tablespoon plus 2 teaspoons organic canola or olive oil, divided
  • 1/2cup chopped onion
  • 4cups chopped cabbage
  • 1/2cup chopped carrots
  • 1/2cup chopped green pepper
  • 1teaspoon dried oregano
  • 1teaspoon ground cumin
  • 2cups low-sodium chicken broth
  • 1(28-ounce) can cooked, chopped tomatoes with juice
  • 1cup 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
Instructions
  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.
Recipe Notes
Nutrition Facts
Mexican Soup with Cabbage, Black Beans and Tomatoes
Amount Per Serving
Calories 371 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 200mg 8%
Total Carbohydrates 56g 19%
Dietary Fiber 15g 60%
Sugars 10g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

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