This soup has (almost) endless variations, but the basics are as follows:
Mexican cabbage soup
1 onion, chopped finely
1 cup carrots, diced fine
1 cup celery, diced fine
Saute in a large soup pot until onion is translucent and the carrots and celery soft. Then add:
2 tsp. cumin
1 bag of chopped cabbage (oh, the ease of prepackaged salads) (3-4 cups, if you're using "real" cabbage) (I also chop the cabbage a bit more than it comes)
2 (19 oz.) cans of red enchilada sauce
3-4 cups of chicken or vegetable broth
2 cups chopped zucchini
2 cans (16 oz.) of Great Northern Beans
Make sure you have enough liquid to cover the soup adequately, to your tastes. We like a more stewy concoction, so tend to go a little shy on extra liquid. But feel free to add extra broth as desired.
Bring the soup to a gentle boil and simmer for 20-30 minutes, until the zucchini and cabbage are tender.
Like all soups, the flavors tend to improve with a little sitting around, so enjoy the leftovers over the next couple of days. Or make ahead, if you're wanting the prepared soup all flavor-ready for guests and such.
As for variations, I have added extra tomatoes (stewed), skipped the zucchini, added green chiles for a little extra heat, and added green and red peppers just because I had them around. All were yummy in their own way...
This soup is a real lunch favorite for husband, and I think it will be for some time (even through the summer months). I hope you enjoy it too!
oh, yum! I'm already counting down the days until fall, when I can open all teh doors and windows and eat soup without having a heat stroke! :)
ReplyDeleteOooo...looks good. That is a good lunch.
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