We love cabbage and so do you.  We had a huge response to our shredded cabbage recipe and asked for your recipes.  They were all fantastic and can be found on our blog, but we selected just one to share as our guest blog post this Saturday.

As you can tell from the food chapter in our book we’re suckers for hot, big flavors.  There is nothing more appealing during an arctic blast than a bowl of hot soup filled with yummy veggies. Thank you, Melissa.

By: Melissa Prado Little

Chicken & Vegetable Caldo
servings: MANY

1 whole organic chicken (not cheap but you get what you pay for)
4-5 whole carrots broken in half (to fit in the pot)
5 large celery stocks
1 head of garlic sliced in half (expose all the cloves)
5-10 peppercorn

Slowly simmer. Skim scum off top. When chicken is falling apart, the broth is done. Carefully scoop out the chicken and put it aside to cool. Strain the broth with a cheesecloth to get rid of all the tiny bits. Pour broth back into large pot and discard the solids. Once chicken is cooled, clean it off the bone.

I use a variable amount of the following:

carrots – cut in 2 inch pieces
red potatoes – either whole or halved
corn on the cob – cut into 1 inch rounds
zucchini – cut into 1 inch rounds
1 small head of CABBAGE  – wedges cut to the base so they stay together
1 can of diced tomatoes drained
cumin – 1-2 tsp
oregano – 1-2 tsp.
Salt & Pepper to taste

Cook vegetables in broth until very tender. Add chicken and it is done.

We like ours spicy so we also add the following “pesto. It really brings to soup to life and usually cures anything that ails us.

Blend in a food processor or blender. Add to individual bowls when serving.

1 small bunch cilantro

1-2 jalapenos, if you like.

juice of two limes