This is the Spanish soup recipe that I alluded to in my Spanish Deviled Egg post on Monday that will launch the alledged “fit”. Soupa Caldosa, a spanish themed soup with chorizo and cabbage.
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)
- This is quick, delicious and somewhat healthy little soup.
#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.
- Sopa Caldosa:
- 2 bacon slices, cut into ½-inch pieces
- 8 cups thinly sliced green cabbage (about 1 pound)
- 1 cup chopped onion
- 1 garlic clove, minced
- 5 cups Chicken Stock or 2½ (16-ounce) cans fat-free, less-sodium chicken broth
- 1 (15½-ounce) can chickpeas (garbanzo beans), drained
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- Mexican Chorizo
- 3 Tbs chopped fresh parsley
- 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).
- Servings: 6
You all know me well enough by now to know that I substituted cilantro for that parsley.
Spanish Soup, Sopa Caldosa…It’s What’s For Dinner