Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large soup pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped cabbage, diced tomatoes, black beans, corn, jalapeno pepper, chili powder, cumin, paprika, salt, and black pepper to the pot.
4. Pour in the chicken or vegetable broth and stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the cabbage is tender.
6. Use an immersion blender to puree some of the soup if desired, or leave it chunky.
7. Serve the soup hot with a squeeze of lime juice and chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories: 179
Fat: 3g
Carbohydrates: 32g
Protein: 9g
Fiber: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Cabbage can be substituted with kale or collard greens.
- Black beans can be substituted with kidney beans or pinto beans.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add cooked shredded chicken or ground beef for extra protein.
- Top with shredded cheese or sour cream for added creaminess.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a can of diced green chilies for extra heat.
Tips and Tricks:
- To make the soup spicier, leave the seeds in the jalapeno pepper.
- To make the soup less spicy, remove the seeds and membrane from the jalapeno pepper.
- Use a sharp knife to chop the cabbage into small pieces for easier eating.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a lime wedge on the side for squeezing.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado
Pairings:
Cornbread, tortilla chips, quesadillas
Suggested Side Dishes:
Mexican rice, roasted vegetables, salad
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food Safety Advice:
- Make sure to wash all vegetables before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Mexican cabbage soup is a traditional dish in Mexican cuisine, often served during the winter months. It is a hearty and warming soup that is perfect for cold weather.
Flavor Profiles:
This soup is savory, slightly spicy, and has a hint of sweetness from the cabbage.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Mexican