Cabbage soup is a staple in many cuisines around the world, but when you add a Mexican twist to it, the result is nothing short of extraordinary. Mexican cabbage soup combines the earthy taste of cabbage with vibrant flavors like garlic, tomatoes, and cumin. The soup is typically made with a hearty broth that is both flavorful and nourishing, making it a fantastic dish to enjoy at any time of year, whether you’re looking for something light and healthy or just need a warm, soul-soothing bowl of comfort.
In this recipe, you’ll find that the ingredients come together seamlessly to create a bowl of soup that’s packed with flavor, fiber, and nutrients. Plus, it’s quick, easy, and can be customized based on what you have available in your kitchen.
Mexican Cabbage Soup Recipe
This flavorful, aromatic soup is everything you want in a dish: comforting, spicy, and packed with all the best parts of Mexican cuisine. It’s perfect for weeknight dinners, meal prepping, or even serving as a starter for a larger Mexican-themed meal. Let’s walk through the recipe.
Ingredients Needed
Here’s what you’ll need to make your very own bowl of Mexican cabbage soup:
- Cabbage: The star of the show. Use a medium head of cabbage, chopped into bite-sized pieces. Cabbage gives the soup its crunch, texture, and earthy flavor.
- Ground meat (optional): Ground beef, turkey, or chicken are all great options. This is optional if you’re making a vegetarian version.
- Tomatoes: Two medium tomatoes, diced, bring a sweet and tangy freshness to the broth.
- Onion: A medium onion, finely chopped. This adds sweetness and depth to the base of the soup.
- Garlic: 2-3 cloves of garlic, minced. Garlic gives the soup a punch of flavor and aroma.
- Carrots: 2 medium carrots, sliced into thin rounds. They add natural sweetness and texture to the soup.
- Chili powder: 1 tablespoon of chili powder for that classic Mexican kick.
- Cumin: 1 teaspoon of ground cumin for a warm, smoky flavor.
- Paprika: A teaspoon of smoked paprika for a subtle smokiness and a touch of color.
- Vegetable broth: About 4 cups of vegetable broth, though chicken broth can also be used if you prefer.
- Lime: The juice of 1 lime to add a zesty tang that cuts through the richness of the soup.
- Salt and pepper: To taste, for balancing the flavors.
- Fresh cilantro: Chopped cilantro for garnish.
- Avocado: Sliced, to top the soup with a creamy texture.
Cooking Instructions
Let’s break it down step-by-step. You’ll be on your way to a steaming bowl of delicious Mexican cabbage soup in no time!
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Prepare The Ingredients
- Start by chopping the cabbage into bite-sized pieces, thinly slicing the carrots, and dicing the tomatoes and onion. Mince the garlic.
- If you’re using ground meat, brown it in a large pot over medium heat. Once it’s cooked through, drain any excess fat and set it aside.
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Cook The Aromatics
- In the same pot, heat a little oil and sauté the chopped onion and garlic for about 2-3 minutes until the onions become translucent and fragrant.
- Add the chili powder, cumin, and paprika, and stir to coat the onions and garlic in the spices. This step really brings out the flavors of the spices, so don’t rush it.
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Add The Vegetables
- Add the carrots, tomatoes, and cabbage to the pot, stirring everything to combine.
- If you’re using ground meat, add it back into the pot now, and mix everything together.
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Add The Broth And Simmer
- Pour in the vegetable broth (or chicken broth) and bring the soup to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the cabbage is tender and the flavors have melded together.
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Finish With Lime And Seasoning
- Once the soup has simmered and all the veggies are soft, squeeze the juice of one lime into the soup. Taste and adjust the seasoning with salt and pepper as needed.
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Serve And Garnish
- Ladle the soup into bowls and top with fresh cilantro and a few slices of avocado for a creamy finish. You can also add a little extra lime for that extra zing.
Ingredient Insights
- Cabbage: While cabbage may not always be the first veggie you think of when it comes to soup, it’s an excellent base for soups and stews. It holds its shape well during cooking, and its mild flavor absorbs the spices and broth perfectly. Plus, it’s low in calories, high in fiber, and a great source of vitamins C and K.
- Chili Powder: Chili powder brings that rich, spicy flavor we all know and love in Mexican cuisine. The blend of dried chilies and spices provides heat and depth to the soup without being overpowering.
- Cumin and Paprika: These two spices are the foundation of many Mexican dishes. Cumin adds a warm, slightly earthy taste, while paprika, especially smoked paprika, gives the soup a hint of smokiness that elevates the flavors.
- Lime: A squeeze of lime at the end brightens the soup, providing a tangy contrast to the savory and spicy elements. It’s a classic technique in Mexican cooking to balance richness with acidity.
Expert Tips
- For a Spicy Kick: If you like things hot, consider adding a chopped jalapeño or serrano chili to the soup along with the onions and garlic. You can remove the seeds to make it milder or keep them in for extra heat.
- Make it Vegetarian: To keep the soup vegetarian, simply omit the meat and add extra beans or lentils for protein. Black beans, kidney beans, or pinto beans work great in this soup.
- Bulk it Up: If you want to make the soup even heartier, consider adding some diced potatoes or quinoa. Both ingredients will absorb the flavors of the broth and give you a more filling meal.
- Slow Cooker Option: For a hands-off approach, you can throw everything into a slow cooker. Set it on low for 6-7 hours or high for 3-4 hours. The cabbage will be melt-in-your-mouth tender by the time it’s done.
- Make it Creamy: For a creamy version, blend a portion of the soup after it’s cooked and return it to the pot. This will give the broth a rich, velvety texture while keeping the cabbage and other veggies intact.
Recipe Variations
- Chicken Version: Use shredded rotisserie chicken instead of ground meat for a leaner option. You can add chicken in after the soup has finished cooking to keep it tender.
- Beef Version: For a heartier flavor, use ground beef. You can brown it in the pot first, then follow the same cooking instructions.
- Spicy Tomato Soup: If you love the flavor of roasted tomatoes, try roasting your tomatoes first in the oven with a bit of olive oil and salt. This will add a smoky depth to the soup.
- Add Beans: Beans are a great addition to this soup! Black beans, kidney beans, or pinto beans will not only add protein but also make the soup even more filling.
- Swap the Broth: While vegetable broth is a great base, you can use chicken broth or beef broth to alter the flavor profile of the soup. Each will bring its own richness to the dish.
Final Words
Mexican cabbage soup is a nourishing, hearty, and flavorful meal that combines the best of fresh vegetables with rich spices and savory broth. It’s incredibly versatile, allowing for plenty of customization depending on your tastes and dietary preferences. Whether you’re looking for a healthy weeknight dinner or a comforting meal to serve to friends and family, this recipe will undoubtedly hit the spot.
FAQs
What Ingredients Do I Need For A Mexican Cabbage Soup Recipe?
The basic ingredients for a Mexican cabbage soup include cabbage, tomatoes, onion, garlic, bell peppers, jalapeño (optional), chicken or vegetable broth, cumin, chili powder, cilantro, and lime. You may also use ground beef or chicken for added protein, but it’s optional.
Can I Make A Mexican Cabbage Soup Vegetarian?
Yes, you can easily make the soup vegetarian by using vegetable broth and omitting any meat. You can add extra beans, like black beans or pinto beans, to keep it hearty and filling.
How Long Does It Take To Cook Mexican Cabbage Soup?
The soup typically takes around 30 to 45 minutes to prepare and cook. The cooking time will vary depending on whether you’re using fresh or pre-cooked meat, as well as how finely you chop the vegetables.
Can I Use Frozen Cabbage For The Mexican Cabbage Soup?
While fresh cabbage is recommended for the best texture and flavor, you can use frozen cabbage in a pinch. Keep in mind that frozen cabbage might release more water during cooking, which can affect the soup’s consistency.
What Type Of Broth Works Best For Mexican Cabbage Soup?
The best broth for Mexican cabbage soup is either chicken or vegetable broth, depending on your preference. Chicken broth gives a richer, more savory flavor, while vegetable broth provides a lighter, vegetarian-friendly option.
How Can I Make Mexican Cabbage Soup Spicier?
To make the soup spicier, you can add more jalapeños or other chili peppers like serrano or habanero. You can also increase the amount of chili powder or add a pinch of cayenne pepper to the broth for extra heat.
Can I Add Other Vegetables To The Mexican Cabbage Soup?
Absolutely! You can add a variety of vegetables such as carrots, zucchini, or corn. You may also include green beans, potatoes, or sweet potatoes to enhance the flavor and make the soup more filling.
Is Mexican Cabbage Soup A Good Option For Meal Prep?
Yes, Mexican cabbage soup is an excellent meal prep option. It stores well in the fridge for up to 4-5 days and can also be frozen for up to 3 months. Just store the soup in airtight containers for best results.
What Can I Serve With Mexican Cabbage Soup?
Mexican cabbage soup pairs well with a variety of sides such as tortilla chips, cornbread, or a simple side salad. You can also top it with sour cream, shredded cheese, avocado, or a squeeze of fresh lime.
Can I Use A Slow Cooker Or Instant Pot To Make Mexican Cabbage Soup?
Yes, both slow cookers and Instant Pots are great options for making Mexican cabbage soup. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. In an Instant Pot, set it to the soup setting and cook for about 20 minutes after sautéing the vegetables and meat.