Mexican Cabbage Soup
Spicy sausage, tender white beans, fresh cabbage, hearty broth, and plenty of Mexican spices come together in this satisfying soup recipe.
Servings: 8 servings
Ingredients
- 1 pound hot sausage
- ¼ cup taco seasoning
- 1 small green cabbage cut into 1-inch bite size pieces
- 4 (15-ounce) cans white beans drained
- 62 ounces chicken stock
- 1 teaspoon kosher salt, adjust to taste
- 1 teaspoon ground cumin
- ¼ cup chopped fresh cilantro
Instructions
- In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with Mexican spices as it cooks.
- Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.
- Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly tender. Taste and adjust salt as desired.
- Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired. Enjoy!
Nutrition
Calories: 267kcal | Carbohydrates: 12g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 1272mg | Potassium: 381mg | Fiber: 1g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 2mg