Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 cups chopped onions

• 1 cup chopped carrot

• 1 cup chopped celery

• 1 cup chopped poblano or green bell pepper

• 4 large cloves garlic, minced

• 8 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

• 2 (15 ounce) cans low-sodium pinto or black beans, rinsed

• ¾ teaspoon salt

• ½ cup chopped fresh cilantro, plus more for serving

• 2 tablespoons lime juice

• Crumbled queso fresco, nonfat plain Greek yogurt and/or diced avocado for garnish