Mexican Cabbage Soup

• 1 yellow onion, cut into 1/2 moons
• 4 cloves of garlic, chopped
• 1/2 jalapeno, minced
• 5 carrots cut into slices
• 6 cups of chopped up cabbage
• 1 large zucchini, cut into chunks
• A few handfuls of baby spinach
• 1/2 cup of frozen peas
• 6 cups of chicken broth
• 1 15 oz can of diced tomatoes
• 1/3 cup chopped cilantro
• Juice of one lime
• 2 tsp of olive oil
• Salt and pepper to taste
• Optional: Pre-cooked shredded chicken & avocado

1. In a large pot heat olive oil over medium high heat and add onions along with a pinch of salt. Allow the onions to cook for about 4-5 minutes or until translucent.
2. Stir in jalapeno, carrots, and garlic and cook another few minutes. You just want to give the veggies a head start before stirring in the cabbage. Combine all the veggies together before adding the broth and the tomatoes; turn the heat to high and bring to a boil.
3. Once your soup is at a boil bring it down to a simmer and stir in zucchini and peas. Cook for just a couple more minutes before stirring in the spinach, cilantro and fresh lime juice. Adjust seasonings and serve yourself some soup!!
4. Serving suggestion:
5. I like to put a couple of ounces of pre-cooked shredded chicken at the bottom of my bowl before topping with the soup. Then I finish it off with some fresh avocado and an extra squish of limejuice SO GOOD!
6. Makes a HUGE pot.
7. Nutritional Analysis
8. Serving Size: 1/8 of the pot (without the addition of chicken or avocado) Calories: 99; Total Fat: 1.6g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 119mg, Carbohydrate: 17.9g; Dietary Fiber: 4.8g; Sugars: 9.2g; Protein: 4.7g

yellow onion, garlic, carrots, cabbage, zucchini, baby spinach, frozen peas, chicken broth, tomatoes, cilantro, lime, olive oil, salt, chicken

Taken from www.epicurious.com/recipes/member/views/mexican-cabbage-soup-50018378 (may not work)