Mexican Cabbage Soup with Red Potatoes

  • 50 mins
  • 15 ingredients
  • Servings 4
  • Prep 20 min
  • Cook 30 min
  • Course
  • Cuisine
  • Skill Level


  • 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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