Smoky Cabbage Soup
This Smoky Cabbage Soup is a healthy blend of tender cabbage, pinto beans & soy chorizo. Plant-based soup that is easy & delicious.
Equipment
Ingredients
- 2 tablespoons avocado oil
- 6 ounces soy chorizo crumbled
- 1 small yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 cloves garlic diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 head green cabbage chopped
- 1 15-ounce can diced fire roasted tomatoes
- 4 cups broth I used vegan chicken broth
- 1 15-ounce can pinto beans drained & rinsed
- 1 lime juiced, plus more for serving
- 2 tablespoons cilantro chopped, plus more for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the crumbled soy chorizo and cook for 3-5 minutes, or until it starts to crisp up.
- Add the onion, carrots, celery, garlic & dry spices. Cook down for 3 minutes, stirring frequently. Add in the cabbage & tomatoes and cook for another 5 minutes, or until the cabbage has started wilting.
- Pour in the broth & pinto beans and bring to a boil. Lower the heat and simmer for 10-20 minutes, or until the veggies are super tender. Add the lime juice & cilantro. Taste and adjust the seasonings if needed.
- Serve hot with more cilantro on top and lime wedges on the side.
Video
Notes
- If you want to freeze this, let the soup cool completely before transferring to a freezer-safe container.
- Feel free to add extra veggies to this or switch up the type of beans you add!
Nutrition
Calories: 237kcal | Carbohydrates: 30g | Protein: 11g | Fat: 9g