Mexican-Style Cabbage Soup
A vibrant, flavorful Mexican-style cabbage soup with fresh tomatoes, garlic, and spices, perfect for a comforting vegetarian meal with bold flavors and healthy ingredients.
Ingredients
Instructions
- Heat the corn oil in a large Dutch oven.
- Add shredded cabbage and chopped onion. Cook over medium heat until slightly browned, stirring often.
- While the cabbage cooks, remove the core from the tomatoes with a sharp paring knife.
- Quarter 2 tomatoes and place them in a blender jar with garlic, tamari sauce, and molasses.
- Blend at medium speed until smooth.
- Add the blended mixture to the cooked cabbage and bring to a boil.
- Chop the remaining tomato and add it to the soup.
- Add chili powder and ground cumin.
- Stir in 1/2 cup water, adding more if needed.
- Simmer for 15 to 20 minutes.
Tips & Substitutions
For added depth, consider using vegetable broth instead of water for simmering. If you're out of tamari sauce, soy sauce is a suitable substitute. Feel free to customize the heat level by adjusting the amount of chili powder or adding fresh jalapeños. This soup is a great way to utilize leftover vegetables. Pair it with a side of Spanish Rice Made Easy for a complete meal.
Serving Suggestions
Serve the Mexican-Style Cabbage Soup hot, garnished with fresh cilantro or a dollop of sour cream for extra creaminess. It pairs wonderfully with tortilla chips or a slice of crusty bread. For an additional flavor boost, consider serving it alongside Lynn'S Homemade Salsa for a fresh kick.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to maintain the desired consistency and heat gently on the stovetop. This soup also freezes well; just ensure it cools completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican-Style Cabbage Soup contains roughly 170 calories, with 9g protein, 21g carbohydrates, and 8g fat. It is an excellent source of iron (84% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1907mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator. It actually tastes even better the next day as the flavors meld. Just reheat gently before serving, adding a bit of water if necessary to achieve the right consistency.
Is this soup suitable for a vegan diet?
Absolutely! This recipe is naturally vegan, as it does not contain any animal products. The use of tamari sauce and blackstrap molasses adds depth without compromising on dietary restrictions. It's perfect for anyone looking for delicious vegan recipes.
Can I add protein to this soup?
Certainly! You can easily add cooked beans, such as black beans or pinto beans, to increase the protein content. Alternatively, for a meatier option, shredded chicken or ground turkey can be incorporated. Just ensure to adjust the seasoning accordingly to maintain the flavor balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).