adapted from Eating Well
Yield: 10-12 servings
2 Tbsp extra virgin olive oil
1 large onion, chopped (about 2 cups)
2-3 chopped carrots ( about 1 cup)
2-3 chopped celery ribs, about 1 cup
2-3 Anaheim chiles or poblano chiles (about 1 cup)
4 large cloves garlic, minced
8 cups sliced cabbage
1 Tbsp tomato paste
1 Tbsp minced chipotle chiles in adobo sauce
1 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken broth or vegetable broth
3-4 cups water
2-3 (15 oz) cans pinto beans, rinsed and drained (Your preference on the amount of beans.)
3/4 tsp salt
1/2 cup chopped fresh cilantro, plus more for serving
2 Tbsp fresh squeezed lime juice
Crumbled queso fresco, nonfat plain Greek yogurt and diced avocado for garnish
Heat oil in a large soup pot or le creuset (8 quart or larger) over medium heat. Add onions, carrot, celery, Anaheim and garlic. Cook, stirring frequently, until the vegetables have softened, 10-12 minutes. Add cabbage. Cook, stirring occasionally, until slightly softened, about 10 minutes more. Add the tomato paste, chipotle, cumin and coriander. Cook and stir for about 1 minute.
Add the broth, 3 cups water, beans and salt. Cover the mixture and bring to a boil over high heat. Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Remove from heat and stir in cilantro and lime juice. Taste and adjust seasonings. Add the remaining cup of water if desired.
Ladle the soup into bowls and top with queso fresco, yogurt and/or avocado.