Vegan Mexican Black Bean and Cabbage Soup

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“I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas.”
READY IN:
55mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
  2. Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
  3. Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

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