Mexican soup delight....

INGREDIENTS-

• 2 tablespoons olive oil
• 2 cups chopped onions
• 1-2 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 5 large cloves garlic, minced
• 7 cups sliced cabbage
• 1 tablespoon tomato paste
• 1 tablespoon minced chipotle chiles in adobo sauce

• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 4 cups low-sodium vegetable broth or chicken broth
• 4 cups water
• 3 cans low-sodium pinto or black beans, rinsed
• 1 ¾ teaspoon salt

METHOD-

1. Heat oil in a large soup pot over medium heat. Add onions, carrot, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened, 11 to 12 minutes. Add cabbage; cook, stirring occasionally, until slightly softened, about 14 minutes more. Add tomato paste, chipotle, cumin and coriander; cook, stirring, for 1 minute more.
2. Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered, until the vegetables are tender, about 12 minutes. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt.....