Sopa Caldosa

Ingredients

• 2 slices bacon cut into 1/2-inch pieces
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 16 ounce chicken stock or fat-free canned
• 6 servings mexican chorizo 
• 3 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 1 pound cabbage green thinly sliced
• 1 cup onion chopped

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Cook bacon pieces in a large Dutch oven over medium-high heat until crisp.
2. Add cabbage, onion, and garlic; saut 10 minutes.
3. 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.