Add cabbage; cook, stirring occasionally until slightly softened, about 10 minutes more.
Add tomato paste, chipotle, cumin and coriander; cook, stirring, for 1 minute more.
Add broth, water, beans and salt.
Cover and bring to a boil over high heat.
Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
Remove from heat and stir in cilantro and lime juice.
Serve garnished with cheese, yogurt and/or avocado, if desired.
Loaded with vitamins, minerals, antioxidants and fiber, beans present a robust package of health benefits.
Beans play a special role in protecting your heart.
The fiber helps reduce cholesterol, and the potassium in beans helps keep blood pressure in a healthy range.
This recipe can be vegan by using vegetable broth and garnishing your soup with avocado.
They add a nice smoky flavor along with poblano peppers, which can also dial up the heat.
Crumbled cheese like queso fresco, plain Greek yogurt or diced avocado all complement this zippy soup.
For the calorie-conscious, chopped cilantro, minced pepper or a squeeze of lime juice can do the trick.
Yes, it’s possible for you to!
Refrigerate in an airtight container for up to five days or freeze for up to three months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
