Combine chicken, beef, bacon, ham, leeks, carrots, onion, turnip, garlic, bay leaf, parsley, thyme and pepper with stock. Simmer for 40 minutes. In a skillet, brown the chorizo for about 5 minutes. Add cabbage and 1 cup water. Simmer for 10 minutes. Add the cabbage mixture along with potatoes, chickpeas and red pepper to the soup and simmer for 25 minutes. Serve.
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