Description
Mexican Cabbage Roll Soup is a comforting, hearty dish that combines the delicious flavors of traditional cabbage rolls with a zesty Mexican twist. This soup is packed with seasoned ground beef, tender cabbage, tomatoes, and flavorful spices, all simmered together in a savory broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey/chicken)
- 1 medium head of cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 4 cups beef broth (or chicken broth)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked rice (optional, for extra heartiness)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook the Meat: Add the ground beef (or turkey/chicken) to the pot. Cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat if needed.
- Add the Vegetables: Stir in the chopped cabbage, diced tomatoes, tomato sauce, and green chilies. Cook for 2-3 minutes to combine the flavors.
- Add the Broth and Spices: Pour in the beef broth (or chicken broth), then add cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, or until the cabbage is tender and the flavors have melded together.
- Optional Add-in: If you’d like to make the soup heartier, stir in 1 cup of cooked rice and allow it to warm through.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for an added burst of flavor.
Notes
- Vegetarian Option: Substitute the ground beef with a combination of beans (black beans, pinto beans) and additional vegetables like zucchini and bell peppers.
- Spicy Kick: Add extra chili powder or a jalapeño pepper for more heat.
- Make it Low-Carb: Skip the rice and serve the soup as is, or add cauliflower rice for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
