Low-Calorie Mexican Soup w/Protein [Vegan] [Quarantine Day 46]

Cabbage, carrots, garlic, tomatoes, and onions are all considered “almost zero-calorie” foods, and beans are a good source of protein. I’ve not used any oil or butter or sugar. Since I’m using all fresh ingredients and herbs, there are absolutely no preservatives either. That’s what makes this soup is a healthy meal option for all, even for those on a weight-loss diet.

This soup is so easy to prepare, delicious too, with herbs & spices, and packs just a bit of heat from the jalapenos I added.

INGREDIENTS

  • 1 8 oz can cannellini beans
  • 1 8 oz can stewed tomatoes
  • 1 cup cabbage [chopped]
  • 1/4 cup carrots [julienned or chopped]
  • 1/2 cup onions [chopped]
  • 1 tbsp garlic [minced]
  • 1/4 cup cilantro [chopped]
  • 1/4 cup jalapenos [chopped]
  • 1 tbsp fresh lime juice

HERBS

  • 1/8 tsp chili powder
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder,
  • 1/8 tsp red pepper flakes
  • 1/8 tsp oregano
  • 1/8 tsp paprika
  • 1/4 tsp cumin
  • salt to taste

DIRECTIONS

  • Combine all the ingredients into a crockpot, turn setting to high, cover the pot, and allow it cook for ~4-6 hours.
  • Add all the spices and salt to taste.  
  • Run an immersion blender to liquify the mixture.
  • Allow it to cook for another hour or so. Then turn off the crock-pot. Ensure the salt, lime, and spice level are balanced.
  • Serve hot and enjoy!
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