I don’t know about you, but soup season is my JAM!

My husband always makes fun of me for wanting to make literally everything we have in the fridge or pantry into a soup. He was astonished that one time I combined pumpkin and apples to make a soup one time. To me, soups are a perfect way to eat fiber and nutrient-rich veggies, especially in the winter. I love a good summer salad, but the physical warmth of a bowl of soup is so much more satisfying during the cold winter days.

I often do what’s called a “refrigerator cleanout” where I examine our produce, then assess whether it needs to be eaten right away or not. If it’s something that’s going bad, like wilting spinach or roasted veggies we made a few days ago, I toss it into a soup. This helps me eliminate food waste AND it makes easy lunch and dinner options when I’m on the go.

Soups are also great for kids! My boys have helped me toss together soup, since it’s usually quick and easy. They enjoy a yummy tomato bisque or chicken noodle with their grilled cheese sandwiches. Soups are a perfect family-friendly meal that helps boost fiber, vitamin, and mineral intake, and keeps the family happy, full, and healthy.

In this recipe I used a coleslaw mix that was about to expire. It worked perfect! You can also chop your own cabbage if you don’t have coleslaw mix hanging around. Make this recipe your own! Add different veggies, beans, or maybe toss in some extra protein from chicken. Enjoy the warmth of this recipe!

Easy Mexican Cabbage Soup

In a pinch for a quick & easy dinner idea? This refreshing soup is perfect, easy, & adaptable to your liking! Toss in some chicken for extra protein, or simply pair it with avocados, crushed tortilla chips, or a pinch of cotija cheese.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 8

Ingredients

  

• 2 tbsp olive oil
• 1 cup onion chopped
• 1 bell pepper chopped
• 4 large garlic cloves minced
• 4 cups slaw mix
• ½ cup corn
• 1 15 oz can pinto beans rinsed
• 1 tsp ground cumin
• ½ tsp coriander
• ½ tsp salt
• 3 cups vegetable broth

Instructions

 

• Sauté onion, bell pepper, and garlic together in olive oil until fragrant.
• Add slaw mix, corn, and pinto beans. Sauté 5 minutes until cabbage softens.
• Add spices and broth to mixture. Bring to a boil. Let simmer 15 minutes, until cabbage is soft.
• Top with avocado, tortilla chips, and cotija cheese. Enjoy!