Sopa Caldosa

Sopa Caldosa Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
This popular soup from the Oaxaca region of Mexico features chorizo (pronounced chor-EE-zoh), a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. We use a simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before). You can substitute a soft commercial chorizo that is found in most supermarkets, but it will be higher in fat.

Yield:

6 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons parsley, and 1/4 cup mexican chorizo)

Recipe from

Nutritional Information

Calories 236
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 2.1 g
Monofat 2.8 g
Polyfat 1.9 g
Protein 18.6 g
Carbohydrate 25.4 g
Fiber 5.2 g
Cholesterol 35 mg
Iron 3.5 mg
Sodium 655 mg
Calcium 101 mg

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

Preparation

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.

Note:

Jim Fobel,

January 1999
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