Have a bowlful of health

Dani Spies calls this recipe Mexican Cabbage Soup. I think she should have called it Once Around the Farmer's Market. Most of the veggies are rough chopped, so it comes together quickly. The Jalapeno adds a slight amount of heat, the lime juice makes it pop and all those veggies! You will have certainly met your minimums. Looks good, tastes good, you feel good! Lower calories for healthy food is a super bonus. This is a win-win recipe. Highly recommended!




Mexican Cabbage Soup
Ingredients
1 yellow onion, cut into ½ moons
4 cloves of garlic, chopped
½ 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
½ 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
Directions:
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.
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.
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!!
Serving suggestion: Put a couple of ounces of pre-cooked shredded chicken at the bottom
of the bowl before topping with the soup. Then finish it off with some fresh
avocado and an extra squish of limejuice… SO GOOD!
Makes a HUGE pot.
Nutritional Analysis
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; DietaryFiber: 4.8g; Sugars: 9.2g; Protein: 4.7g

Bonus photos from our recent visit to the Webster Farmer's Market: