This is a recipe for Spanish Chorizo Soup with Cabbage. Hearty and full of flavor, this will become one of your favorite soup recipes.
This is the Spanish soup recipe that I alluded to in my Spanish Deviled Egg post on Monday that will launch the alleged “fit”. Sopa Caldosa, a spanish themed chorizo soup with with cabbage. Low carb and high in flavor.
The comments I typed into the notes section of my computer recipe program indicate the following about this chorizo 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.
What’s the difference between Mexican and Spanish Chorizo
Whenever I see a recipe that calls for Chorizo, I always check for “what kind”. Mexican or Spanish. Mexican Chorizo is sold in a package like ground beef and must be cooked before used. It’s highly seasoned with Mexican seasonings.
When you purchase Spanish Chorizo, it’s a product that’s dried and cured. It’s ready to eat. It can be sweet and it can be spicy. It’s seasoned with smoked paprika which gives it a vibrant color and beautiful flavor.
I’ve made this soup many times, alternating using both sausages. Both giving us a beautifully seasoned soup, with a slight variation in flavor.
Recipe for Spanish Chorizo Soup with Cabbage
I hope you give this chorizo soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite easy recipe using Pueblo chile peppers, let me know, I’d love to give it a try.
If you love using chorizo in soups, you won’t want to miss Chorizo Albondigas Bean Soup.
- 2 slices bacon cut into 1/2-inch pieces
- 8 cups green cabbage thin sliced, about 1 pound
- 1 cup onion chopped
- 1 clove garlic minced
- 5 cups chicken broth
- 15 1/2 ounce cab chickpeas drained
- 14 1/2 ounce can whole tomatoes undrained and chopped
- 1 pound Chorizo Spanish or Mexican, cooked
- 3 Tbs chopped fresh parsley or cilantro
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.
If using Mexican chroizo, brown sausage and set aside. If using Spanish chorizo, crumble the chorizo and set aside.
Ladle soup into each of 6 bowls; top with Mexican Chorizo, cheese and parsley (cilantro). Add a big dollop of sour cream for a creamy soup.
Spanish Chorizo Soup, Sopa Caldosa …It’s What’s For Dinner