Sopa CaldosaDecember 29, 2009 at 10:59 pm | Posted in Mexican/Southwest, Soup | 28 Comments
Tags: Cabbage Soup, chorizo, Dinner, Soup
This is the soup recipe that I alluded to in my Spanish Deviled Egg post on Monday that will launch the alledged “fit”.
The comments I typed into the notes section of my computer recipe program indicate the following about this Cabbage Soup:
- That I’ve had this recipe since 1999
- This is a popular soup from the Oaxaca Region of Mexico
- It features a coarsely ground sausage called chorizo, (pronounced chor-EE-zoh)
#4 indicates to me that “chor-EE-zoh” must have been brand new on my radar in 1999 and that I didn’t want to pronounce it wrong when I approached the meat counter. There are no notes indicating the origin of this recipe.
2 bacon slices, cut into 1/2-inch pieces
8 cups thinly sliced green cabbage (about 1 pound)
1 cup chopped onion
1 garlic clove, minced
5 cups Chicken Stock or 2 1/2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can whole tomatoes, undrained and chopped
3 Tbs chopped fresh parsley
1. Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion, and garlic; sauté 10 minutes. Add Chicken Stock, chickpeas, and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Ladle soup into each of 6 bowls; top with Mexican Chorizo, cheese and parsley (cilantro).
Well you all know me well enough by now to know that I substituted cilantro for that parsley.
This is quick, delicious and somewhat healthy little soup. I’m sending this over to Deb at Kahakai Kitchen for Souper Sunday. If you like soup and sandwiches you should check out her blog. Every Sunday she posts a some great recipes submitted by folks like me.