Page 98 - EatingWell Special Edition Superfoods 2019
P. 98
R E C I P E S
Mexican Cabbage Soup 1 tablespoon tomato paste garlic; cook, stirring frequently,
ACTIVE: 20 min 1 tablespoon minced chipotle until softened, 10 to 12 minutes.
TOTAL: 20 min chiles in adobo sauce Add cabbage; cook, stirring oc-
TO MAKE AHEAD: Prepare through 1 teaspoon ground cumin casionally, until slightly softened,
Step 3 up to 2 days ahead. ½ teaspoon ground coriander about 10 minutes more. Add
Refrigerate vegetables, chicken 4 cups low-sodium vegetable tomato paste, chipotle, cumin
and dressing separately. Toss just broth or chicken broth and coriander; cook, stirring, for
before serving. 2 15-ounce cans low-sodium 1 minute more.
Based on a popular weight-loss pinto or black beans, rinsed 2. Add broth, water, beans and
plan, this healthy cabbage soup ¾ teaspoon salt salt. Cover and bring to a boil
recipe gets tons of flavor and a ½ cup chopped fresh cilantro, over high heat. Reduce heat and
metabolism-boosting kick from plus more for serving simmer, partially covered, until
spicy chiles. 2 tablespoons lime juice the vegetables are tender, about
2 tablespoons extra-virgin Crumbled queso fresco, 10 minutes. Remove from heat
olive oil nonfat plain Greek yogurt and stir in cilantro and lime juice.
2 cups chopped onions and/or diced avocado for Serve garnished with cheese, yo-
1 cup chopped carrot garnish gurt and/or avocado, if desired.
1 cup chopped celery SERVES 8: 1½ cups each
1 cup chopped poblano or 1. Heat oil in a large soup pot CAL 167 / FAT 4G (SAT 1G) / CHOL 0MG /
green bell pepper (8-quart or larger) over medium CARBS 27G / TOTAL SUGARS 7G
4 large cloves garlic, minced heat. Add onions, carrot, celery, (ADDED 0G) / PROTEIN 6G / FIBER 9G /
8 cups sliced cabbage poblano (or bell pepper) and SODIUM 408MG / POTASSIUM 624MG
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