Mexican Cabbage Soup (Caldo de Repollo)
Mexican cabbage soup (caldo de repollo) is a light, comforting soup made with cabbage, tomatoes, carrots, onion, and garlic. It’s ready in about 30 minutes, naturally vegan, and perfect for an easy weeknight meal or when you want something warm and simple.
6 servings
Calories: 96kcal
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- ½ head green cabbage thinly sliced
- 4 –6 Roma tomatoes diced
- 2 carrots peeled and diced
- 6 cups water or vegetable broth
- Salt to taste or 1–2 teaspoons Better Than Bouillon
- ½ teaspoon dried oregano
- Juice of 1 lime or to taste
- Fresh cilantro chopped (for finishing)
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and cook for 3–4 minutes, until soft and translucent.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the sliced cabbage and cook for 2–3 minutes, stirring often, until it softens and reduces by about half.
- Add the tomatoes and cook for 5–7 minutes, letting them break down and release their juices.
- Pour in the water or broth. Add the carrots, season with salt or Better Than Bouillon, and stir in the dried oregano.
- Bring to a gentle boil, then lower the heat and simmer for 15–20 minutes, until the vegetables are tender.
- Remove from heat and finish with fresh lime juice and chopped cilantro. Taste and adjust seasoning. Serve hot.
Notes
Cooking the cabbage before adding liquid helps build flavor and keeps the broth from tasting watery.
This soup tastes even better the next day and keeps well in the fridge for up to 4 days.
Serve with warm tortillas or crusty bread for a more filling meal.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 971mg | Potassium: 325mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4319IU | Vitamin C: 36mg | Calcium: 50mg | Iron: 1mg