Ingredients:
1 medium head of cabbage - sliced thin
29 oz. can of black beans - drained
5 cloves of garlic - chopped
1 grilled Jalapeño - chopped with seeds
3 large carrots - sliced
4 stalks celery - sliced
1 large onion - sliced
2 cups crushed tomatoes
8 cups chicken broth
1 tsp. salt
Dashes of black pepper
Dashes of dried oregano
Dashes of paprika
Dashes of chili powder
2 cups uncooked rice
Olive oil
Combine - just before serving:
Juice of 1 lemon
2 tablespoons of vinegar
1 tablespoon of brown sugar
1 teaspoon of ground cumin
Heat a large saucepot with a drizzle of olive oil. Place the Jalapeño, garlic, carrots, cabbage, celery and onion in the saucepot. Sauté until the cabbage softens and cooks down a bit.
Add the crushed tomatoes, chicken broth, beans and seasonings. Simmer on low while preparing the rice.
When the rice is done combine the lemon juice, vinegar, brown sugar and cumin and stir into the soup.
Serve over rice.
This is a great dish to warm your heart with!
With Love,
Catherine
xo
Patty mcgovern says
I had a can of jalapeños all chopped . They worked well and used celeriac instead of celery.... fabulous soup. Recipe was easy to throw together and I used veggie broth . I have veggie sausages or vegan bacon to add another element to this very tasty creation. Good work Catherine. Thank you from Maine xxxx
Anonymous says
nice opinion.. thanks for sharing....
Federica says
What a great soup dear :)! I love cabbage and black beans. It's a perfect comfort food for these cold days...brrrrr! Bye, have a good week end
Alida says
Cabbage is so healthy for you. I am a fun of any type of cabbage(they say they are anticancer as well). Having said that I have never made a proper cabbage soup like yours. The flavors are so interesting and the beans make it a proper meal to fill you up nicely. Well done!