Yield
6 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons parsley, and 1/4 cup mexican chorizo)
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

How to Make It

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.

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