Title: Sopa De Chaya
Categories: Chile Pepper Magazine Mexican
Yield: 4 Servings

6	sl	Bacon -- chopped
1	md	Onion -- chopped
1		3 inch chorizo sausage - in 1/4" slices
2		Cloves garlic -- chopped
1/4	lb	Ham -- in 1/2" cubes
16	oz	Can whole tomatoes -chopped
6	c	Water
16	oz	Can garbanzo beans -drained
1	lb	Chaya * -- coarsely chopped

* Chaya is a leafy plant with a cabbage-like taste that has been used in Yucatan since pre-Hispanic times. Fresh spinach is an acceptable substitute.

Saute the bacon, onion, chorizo, garlic, and ham at medium heat until the onion is soft. Add the tomatoes and simmer for 5 minutes. Add the water, garbanzos, and chaya and bring to a boil. Reduce heat and simmer, covered, for 1 hour.

NOTES : Heat Scale: Mild

MasterCook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html Recipe By : Chile Pepper Magazine - Oct. 1992

previous

next