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Categories:Viewed: 51 - Published at: 8 months ago
Ingredients
- 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
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 3 tablespoons chopped fresh parsley
Method
- Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion, and garlic; saute 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.
