Cocido (Sausage, cabbage, chickpea Soup)

1/2 pound turkey sausage, halved lengthwise then sliced 1/2-inch thick
5 oz Beef, top sirloin, cut to bite size
1 small head or 1/2 large head, shredded
1/2 C onion
1 cloves garlic, finely chopped
1 large carrot, peeled and grated
Salt and freshly ground black pepper
1 fresh or dry bay leaf
1 (15-ounce) can chick peas, drained
6 cups water or chicken stock
3/4 to 1 pound boneless skinless chicken
1 teaspoon smoked sweet paprika or paprika
1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
2 cups whole pasta, cooked
Garnish with
1/4 cup chopped flat-leaf parsley1 lemon, zested
1 cloves garlic, finely chopped
2 firm plum tomatoes, seeded and finely chopped

Heat a Dutch oven or soup pot over medium to medium high heat with zero calorie spray. Add turkey sausage and steak and cook 2 to 3 minutes. To meat, add cabbage and begin to cook it down. Add onion, carrot to cabbage. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and water/chicken stock to the pot, cover to bring up to a boil.
Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.

While the soup cooks, combine parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.

Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.


Number of Servings: 8

Recipe submitted by SparkPeople user BOXERMOM19.