Mother Earth Living

Dancing in the Kitchen with Garlic: Caldo con Ajo (Garlic Soup)

Experience the amazing allure of Allium sativum for yourself.
By K.C. Compton
April/May 2004
Add to My MSN


Content Tools

Related Content

Garlic Remedies for 7 Common Health Concerns

Garlic can help treat a host of conditions. Try some of the garlic remedies here as a natural altern...

Kitchen Table: Lavender Bread, Puree Torte

Recipe for lavender bread and an herb-hip puree torte.

Spring Vegetable Fried Rice Recipe

This spring vegetable fried rice recipe hits the spot as a simple side dish or even a low-key meal.

In The News: Garlic For Your Heart

A new study shows how freshly cut garlic can help protect your heart. Learn more.

Serves 4 to 6
I ordered this soup on a trip to Mexico and fell in love with it. Although I didn’t get the recipe, I came up with an approximation of it on my own. This is one of those soups that changes every time I prepare it, according to what ingredients I have in the house and whether my daughter, who is a vegetarian, is visiting. It’s also one of those soups that seems to grow and grow, so it’s great to serve for company. The chicken is optional. If you have any soup left over, you’ll be happy to discover it’s even better after the flavors have had time to introduce themselves and share a bit of their personal history for a day or two.

  • 1 onion, chopped
  • 5 or more fresh mushrooms, sliced
  • Olive or other vegetable oil, enough to cover bottom of a large saucepan
  • 2 chicken breasts, cubed (or other chicken on hand)
  • 1 head garlic, minced (less if you’re not a huge garlic fan)
  • Chile powder or red chile flakes, to taste
  • Oregano and cumin, to taste (or cilantro if you prefer)
  • 2 to 3 cups chicken or vegetable broth
  • 3 carrots, julienned
  • 2 cups cooked beans (black, kidney or garbanzo)
  • 1 can (14.5 ounces) stewed tomatoes, chopped (I like the ones with jalapeño)
  • 1 to 2 limes
  • 2 ripe avocados, cubed
  • Tortilla chips
  • Lime wedges
  1. Sauté onions and mushrooms in hot oil. Brown chicken. Add garlic and spices.
  2. Pour in broth; add carrots, beans and tomatoes. After ingredients are piping hot and the meat is thoroughly cooked, squeeze in juice of one lime (I like it really limey, so I at least double this). Add avocados and stir for a moment.
  3. Pour over tortilla chips and, just before serving, squeeze a wedge or two of lime over each bowl. I serve with warm corn tortillas with butter.


K.C. Compton is editor in chief of The Herb Companion and loves experimenting with garlic in any recipe she can.

Click here for the original article, Dancing in the Kitchen with Garlic .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.