Vegan Mexican Black Bean and Cabbage Soup

Jun 04, 2023June 4, 20230 29
Healthy and flavorful Vegan Mexican Black Bean and Cabbage Soup recipe
in Soup

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 tablespoons olive oil
1 large onion , chopped small
2 large carrots , peeled and sliced into thin half moons
3 stalks celery , chopped small
2 potatoes , peeled and chopped small
4 garlic cloves , minced
1/2 large red pepper , cored , seeded , and chopped small
1 can chopped tomatoes , undrained or 3 tomatoes , chopped
3 cups green cabbage , shredded
2 cans black beans , undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro , chopped
1 dash cayenne pepper ( to taste )
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Nutrision Information

Servings Per Recipe
6
Calories
209
Sugar
4g
Fat
6g
Mexican cuisine is loved worldwide for its rich and flavorful dishes. This Vegan Mexican Black Bean and Cabbage soup is inspired by traditional Mexican flavors and ingredients. It's a hearty soup that's perfect for chilly days and can be whipped up in under an hour. The combination of black beans, cabbage, and spices makes this soup nutritious and filling. It's perfect for a cozy night in or for sharing with friends and family.

Instructions

1.In a large pot, heat the olive oil over medium heat and add the onions, carrots, and celery. Cook until the vegetables are soft and the onions are translucent, about 5 minutes.
2.Add the potatoes, garlic, red pepper, and canned chopped tomatoes and cook for an additional 5 minutes, stirring frequently.
3.Add the shredded cabbage, black beans (undrained), oregano, onion powder, garlic powder, salt, black pepper, chili powder, cilantro, cayenne pepper, paprika, cinnamon, thyme, and water. Stir everything together.
4.Simmer the soup for 30 minutes, or until all the vegetables are tender. Serve hot and enjoy!

PROS

This Vegan Mexican Black Bean and Cabbage soup is loaded with flavor and fiber.
It’s vegan, gluten-free, and can be made in one pot.

This soup can be stored in the fridge for up to 5 days and tastes even better the next day as the flavors have had time to meld together.

CONS

This soup contains high levels of sodium due to the use of canned black beans.
If you’re concerned about sodium intake, opt for low sodium canned beans or make your own beans from scratch.

HEALTH & BENEFITS

This Vegan Mexican Black Bean and Cabbage soup is loaded with vegetables and has numerous health benefits. Black beans are a great source of protein and fiber, which can aid in digestion and promote feelings of fullness. Cabbage is a cruciferous vegetable that is loaded with antioxidants and can help boost your immune system. The spices used in this soup, such as oregano, cayenne pepper, and cinnamon, have anti-inflammatory properties.

Print

Leave a Reply

Your email address will not be published.