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    You are in: Home / Recipes / Vegan Mexican Black Bean and Cabbage Soup Recipe
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    Vegan Mexican Black Bean and Cabbage Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    KosherFrugalMama's Note:

    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.

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    Serves: 8



    Units: US | Metric


    1. 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. 2
      Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
    3. 3
      Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

    Ratings & Reviews:


    Nutritional Facts for Vegan Mexican Black Bean and Cabbage Soup

    Serving Size: 1 (428 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 221.0
    Calories from Fat 37
    Total Fat 4.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 339.6 mg
    Total Carbohydrate 38.3 g
    Dietary Fiber 11.0 g
    Sugars 5.1 g
    Protein 9.7 g

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