Mexican Cabbage Soup with Red Potatoes
Ingredients
| 5 cups of beef stock canned or fresh made Food So Good Mall Beef Stock Recipe | ||
| 1 tbs mustard powder (we like colemans) | ||
| 1 cup of frozen corn | ||
| 1 onion, quartered and thinly sliced | ||
| 2 Serrano chilies, seeded and chopped | ||
| 2 tsp ground coriander seed | ||
| 1 avocado, seeded and chopped into medium dice | ||
| 3 cups cabbage, thinly sliced | ||
| 1 15 oz can of diced tomatoes | ||
| 2 tbs lemon juice | ||
| 2 medium red potatoes, cut into small cubes | ||
| 3 cloves garlic, minced | ||
| small bunch of fresh cilantro, chopped for garnish | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Chili peppers for garnish |
This is a wonderful Mexican soup. It combines fresh vegetables with chilies, cilantro, lemon, garlic and avocado.
- In a medium sauce pan cook the onion in several tbs of the beef broth for about 5 minutes.
- Stir in the minced chilies and garlic and saute for another minute.
- Stir in the mustard and the ground coriander.
- Add the beef broth.
- Stir in the tomatoes with juice along with the potatoes and lemon juice.
- Simmer the soup for 20 minutes uncovered or until the potatoes are soft.
- Add the corn and cabbage and cook for another 5 minutes.
- Add the avocado.
- Season the soup with salt and pepper and serve garnished with cilantro and chilies.
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