This is a variation on the Sopa Azteca recipe. http://balanced4fitness.blogspot.com/2009/03/sopa-azteca.html
I had leftover broth but no chicken or avocado, so I improvised. This is a delicious vegetarian version of that recipe. I loved it for lunch, but it would be great for dinner, too. The cabbage really amps up the nutrition, and it also adds a wonderful crunch & subtle flavor to the soup. This is a very hearty soup--You could almost use a fork, but you'll want a spoon to enjoy every drop of the yummy broth.
2 tsp olive oil
1 cup onion, chopped
3 cups chicken (or vegetable) broth
1 can fire-roasted tomatoes
1/2 cup salsa
1 can black beans, drained & rinsed
3-4 cups shredded cabbage or coleslaw mix
Optional toppings:
cilantro
diced avocado
shredded Monterey Jack cheese
hot pepper sauce, such as Tabasco
sliced jalapeno peppers
Heat oil in a large saucepan over med-high heat. Add onion; saute 5-10 minutes, or until onion becomes translucent. Add broth, tomatoes, and salsa. Stir & bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add beans. Increase heat slightly, and simmer for an additional 5-10 minutes. Place 3/4 to 1 cup of cabbage or coleslaw mix into each of 4 large, shallow soup bowls. Ladle broth/bean mixture over cabbage, and serve immediately. Sprinkle with toppings as desired.
