Ingredients

The following ingredients have 4 Servings
  • 2 slices bacon (thick cut, cut into 1/2-inch pieces)
  • 1 cup onion (chopped. Sweet or yellow onion preferred.)
  • 1 clove garlic (minced)
  • 8 cups green cabbage (thin sliced, about 1 pound)
  • 5 cups chicken broth
  • 1 tablespoon tomato paste
  • 15 1/2 ounce chickpeas (canned, drained)
  • 14 1/2 ounce tomatoes (canned, undrained and chopped)
  • 1 pound Chorizo (Mexican, cooked and crumbled)
  • 1 teaspoon cider vinegar
  • 3 Tablespoons chopped fresh parsley (or cilantro for garnish)

Instruction

  • In a fry pan, cook the Mexican chroizo until browned. Drain grease and set aside.
  • Heat a large Dutch oven over medium high heat. When the pot has heated up, add the bacon pieces and cook until almost crisp.
  • Add the chopped onion and cook until just becoming tender, about 5 minutes. Add the chopped garlic and cook until the garlic becomes fragrant.
  • Add cabbage sauté 10 minutes, stirring regularly until the cabbage is starting to brown, or caramelizing. If the pan seems dry, add a glug of olive oil.
  • Add chicken broth, chickpeas, tomato paste and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. 
  • Stir in the vinegar.
  • Ladle soup into bowls; top with Mexican Chorizo and chopped cilantro.
  • To make this soup creamy, don't hesitate to add a big dollop of sour cream.