Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup green bell peppers, chopped
• 4 large cloves garlic, minced
• 8 cups red cabbage, sliced
• 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
• 4 cups water
• 2 15-ounce cans low-sodium pinto, rinsed
• ½ cup chopped fresh cilantro, plus more for serving
• 2 tablespoons lime juice
• Diced avocado for garnish
• Salt & pepper

Directions

1. Heat oil in a large soup pot over medium heat. Add onions, carrot, celery, bell pepper and garlic; cook, stirring frequently, until softened, 10 to 12 minutes. Add cabbage; cook, stirring occasionally, until slightly softened, about 10 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. Remove from heat and stir in cilantro and lime juice.
3. Serve garnished with avocado.

Enjoy!