Mexican Cabbage Soup
Try this Mexican Cabbage Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 2 potatoes
- 2 medium onions
- 1 can rotel tomatoes
- cilantro
- 2 celery sticks
- 1/2 head of cabbage
- 2 carrots (i use the equivalent in baby carrots and
- 2 quarts chicken broth (i use better than bouillon a
- fresh squeezed key lime juice
- Carbohydrate 73.0912491666667 g
- Cholesterol 0 mg
- Fat 1.16508416666667 g
- Fiber 21.6297335084279 g
- Protein 12.8446866666667 g
- Saturated Fat 0.347711666666667 g
- Serving Size 1 1 Serving (987g)
- Sodium 173.321524305556 mg
- Sugar 51.4615156582387 g
- Trans Fat 0.333186666666667 g
- Calories 320 calories
In a 4 quart dutch oven heat the broth. While the broth is heating peel, chop and add the vegetables. Add remaining ingredients and heat to boiling. Turn down and simmer until vegetables are to desired tenderness. Serve with chopped cilantro and fresh squeezed lime juice. Enjoy!
