Mexican Cabbage Soup

from Not Quite Vegan
8 cups vegetable broth
2 cups red salsa
2 cups green salsa verde
1 can black beans, drained and rinsed
1 head cabbage, shredded
3 carrots, diced
1 red onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1/2 cup cilantro, diced
2 limes, juiced
1/2 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon oregano, dried, crushed 
1 teaspoon salt
baked tortilla chips to garnish


Add all ingredients to large soup pot. Bring mixture to boil, cover, reduce heat and simmer until all vegetables are tender.

If desired puree vegetable mixture for smoother soup.

Serve with baked tortilla chips.

Modified slightly from the recipe at Not Quite a Vegan

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