Mexican Style Cabbage and Bean Soup

This recipe is a great quick weeknight meal that also makes a delicious pre-prepped lunch for the next couple of days. With lots of flavor without a lot of spice, it is a big hit with the kids, and with lots of veggies, protein and healthy fats, it’s a big hit for the whole family.

Mexican Style Cabbage and Bean Soup

Serves 4-6

Ingredients

• 1 small onion, chopped (or grated for picky eaters)
• 2 ribs celery, chopped
• 2 small carrots, chopped
• 2 tbsp olive oil
• 2 tsp garlic, minced
• 1/2 Napa cabbage, chopped
• 1 quart chicken or vegetable stock
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1 can chopped tomatoes
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• salt
• 1 jalapeno, minced
• 1 avocado

Instructions

1. Saute onions, celery and carrots in olive oil in a medium sauce pan over medium high heat until they are beginning to soften but not brown
2. Add garlic, cabbage, herbs, stock, and tomatoes with liquid, and simmer for about 20 minutes
3. Add corn and beans to warm through
4. Salt to taste
5. Garnish with jalapeno and slices of avocado