Today is the perfect day for this soup. Yesterday the temperature dropped over 15 degrees in the 45 minutes I was outside running. And this morning is not any warmer. Hearty, spicy soup to the rescue! This is a super fast, easy to make, perfectly slurpable soup. (Yes, you will be slurping this one.)
I feel like soup is always easy. And always forgivable. Saute veggies, toss in a few spices. Add a protein and a starch. A little broth and a little garnish to make it over the top. Even if you manage to mess it up, you just add a little more flavor, a little more broth, even it out. And you’re set. A complete, cozy one pot meal.
Mexican Noodle Soup
- 1 T coconut oil
- 1 yellow onion, diced
- 1 c red cabbage, chopped
- 1 c black beans
- 1 c sweet corn
- 1 14 oz can diced fire roasted tomatoes with green chiles
- 1 T chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp coriander
- 1/2 tsp sea salt
- 4 c vegetable stock
- 4 oz rice noodles
- 1/4 c red onion, diced
- 1/4 c cilantro, chopped
- 1 lime, juiced
- 1 avocado, cubed
- Heat oil in a large stockpot over medium heat. Add onion and saute until translucent. Add cabbage and cook until slightly softened, about 5 minutes.
- Add beans, corn, tomatoes, and spices to the pot and stir to combine. Let cook for 5 minutes.
- Add stock and bring to a boil. Reduce heat to low and add noodles. Simmer for 5-10 minutes until noodles are cooked.
- Stir in red onion, cilantro, and lime juice.
- Ladle into bowls, and top with avocado to serve.
- If you want some crunch, I recommend crumbling a few tortilla chips on top.
- The noodles will keep soaking up the broth until they cool, so store leftovers in the fridge immediately. And don’t be startled if your soup turns into a noodle pot as you eat. Just add a splash more broth when heating the leftovers.
Per serving: 316 kcal, 49 g carb, 11 g fat, 10 g protein, 486 mg sodium, 5 g sugar