Guest guest Posted March 22, 2008 Report Share Posted March 22, 2008 1 head cabbage, chopped coarse 2 green peppers, cut in strips 2 onions, chopped 1 bunch celery, chopped 6 garlic cloves, sliced (I use more) 2 green chiles, deveined and diced (jalapenos or a combo-I use more) 1 bay leaf 3 or 4 black peppercorns 3 or 4 white peppercorns 1 bunch cilantro about 4 cups cold water salt to taste tequila (approx 1 cup) *We like to add fresh lime juice, a sprinkle of pico de gallo or cilantro & raw onion on top of each bowl as served. The garlic, peppers and onions seem to help " open up " a stuffy head and chest. This is our " feel better " no chicken soup! I got this from a Texas Highways cookbook printed in 1986. I cook in a clay pot but you can cook in any pan... start with 4 cups cold water or enough to cover the vegetables nicely. Chop the vegetables chunky, dump everything in and let it simmer. Good to make a day ahead. Blend the vegetables before serving, warm the soup, add the tequila to taste. If you prefer you can add the tequila before warming the soup and cook the alcohol out but leave a little of the flavor in. Will serve about 10 or 12 and is about 90- 100 calories. Can add other veggies or use as a base...I have a friend that uses vegetable stock instead of plain water. We serve with corn tortillas. Quote Link to comment Share on other sites More sharing options...
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