Mexican Cabbage Soup with Red Potatoes


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.




20 min


30 min


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