Spicy Weight-Loss Cabbage Soup

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cup chopped onions
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped poblano or green bell pepper
• 4 large cloves garlic, minced
• 8 cup sliced cabbage
• 1 tbsp tomato paste
• 1 tbsp minced chipotle chiles in adobo sauce
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cup low-sodium vegetable broth or chicken broth
• 4 cup water
• 2 (15 ounce) cans low-sodium pinto or black beans, rinsed
• 3/4 tsp salt
• 1/2 cup chopped fresh cilantro, plus more, for serving
• 2 tbsp lime juice
• Crumbled queso fresco, nonfat plain Greek yogurt and/or diced avocado, for garnish

Instructions

1. Heat oil in a large soup pot (8 quart or larger) over medium heat. Add onions, carrot, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened, 10 to 12 minutes. 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.
2. 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.