Cabbage and Black Bean Soup!!!


1 medium head of cabbage – sliced thin
29 oz. can of black beans – drained
5 cloves of garlic - chopped
1 grilled Jalapeño – chopped with seeds
3 large carrots – sliced
4 stalks celery – sliced
1 large onion – sliced
2 cups crushed tomatoes
8 cups chicken broth
1 tsp. salt
Dashes of black pepper
Dashes of dried oregano
Dashes of paprika
Dashes of chili powder
2 cups uncooked rice
Olive oil

Combine - just before serving:

Juice of 1 lemon
2 tablespoons of vinegar
1 tablespoon of brown sugar
1 tsp of ground cumin

Heat a large saucepot with a drizzle of olive oil. Place the Jalapeño, garlic, carrots, cabbage, celery and onion in the saucepot. Sauté until the cabbage softens and cooks down a bit.

Add the crushed tomatoes, chicken broth, beans and seasonings. Simmer on low while preparing the rice.

When the rice is done combine the lemon juice, vinegar, brown sugar and cumin and stir into the soup.

Serve over rice.

This is a great dish to warm your heart with!

With Love,