Sopa Caldosa

Sopa Caldosa
Photo by Becky Luigart-Stayner


  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 cup chopped onion
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 8 cups thinly sliced green cabbage (about 1 pound)
  • 5 cups Chicken Stock or 2 1/2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 3 tablespoons chopped fresh parsley
  • 2 bacon slices, cut into 1/2-inch pieces
  • + 2 more ingredients
    • Mexican Chorizo
    • 1 garlic clove, minced

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 and parsley.

View full recipe at My Recipes


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