MEXICAN CABBAGE ROLL SOUP
I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. -Michelle Beal, Powell, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan., In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 186 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 604mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
MEXICAN BEEF CABBAGE SOUP
Hearty cabbage soup with ground beef seasoned with Mexican spices. Top with avocado, crema and fresh cilantro.
Provided by Sandra Shaffer
Categories Main Dish - Soup
Time 30m
Number Of Ingredients 14
Steps:
- In a large stock pot (add avocado oil if using lean meat) cook ground beef breaking up meat as it's cooking with cumin, salt, coriander, garlic powder, and chili powder (optional). Once cooked add green chiles. Only drain fat if you have more than 2 tablespoons. Stir in onion, cabbage and zucchini. Cook until vegetables begin to soften. Add beef broth and simmer for 15-20 minutes. Serve with your favorite toppings.
Nutrition Facts : Calories 244 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 6.7 grams fat, Fiber 3.5 grams fiber, Protein 30 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 6, Sodium 1080 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SLOW-COOKED MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
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