This recipe is very popular and is based on a weight-loss plan that originated in Mexico. It is known to help boost metabolism and increase the chances of burning fats faster than ever!
¾ teaspoon salt
½ teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon tomato paste
1 tablespoon minced chipotle chiles in adobo sauce
2 tablespoons lime juice
½ cup chopped fresh cilantro
4 cloves minced garlic
1 cup chopped carrot
1 cup chopped celery
1 cup chopped poblano or green bell pepper
2 cups chopped onions
4 cups low-sodium vegetable broth or chicken broth
4 cups water2 (15 ounces) cans low-sodium pinto or black beans, rinsed
8 cups sliced cabbage
Crumbled queso fresco, nonfat plain Greek yogurt and/or diced avocado for garnish
In a large soup pot of around 8-quart or larger), put oil in over medium heat.
Add carrots, celery, onions, garlic, and poblano (or bell pepper).
Cook with constant stirring until the mixture is soft. This usually takes around 10 to 12 minutes.
Add cabbage and continue to stir occasionally until slightly soft. This usually takes around 10 minutes.
Add chipotle, coriander, cumin, and tomato paste while continuing to stir for 1 minute.
Add beans, broth, salt, and water.
Cover for a few minutes to allow it to simmer in high heat.
Reduce heat and continue to simmer, this time cover only partially and soften all the ingredients.
Remove the pot from heat and stir in the cilantro and lime juice.
Garnish with cheese, yogurt, and/or avocado before serving.
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