Chorizo and Chickpea Soup

Name: Chorizo and Chickpea Soup
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 1-1/2 quarts.
Ingredients: 3 cups water; 2 celery ribs, chopped; 2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces; 1/2 cup dried chickpeas or garbanzo beans; 1 can (14-1/2 ounces) petite diced tomatoes, undrained; 1/2 cup ditalini or other small pasta; 1/2 teaspoon salt

The chorizo sausage adds its own spice to the broth, creating delicious flavor with no need for more seasonings. And while it's cooking, the whole house smells delicious. —Jaclyn McKewan, Lancaster, New York

Ingredients

3 cups water
2 celery ribs, chopped
2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 teaspoon salt

Directions

Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Health tip

Chorizo is very flavorful, but it’s also high in fat. Using just a small amount, as in this dish, is a smart way to boost flavor without creating a high-fat soup.

Nutrition Facts

1 cup: 180 calories, 8g fat (3g saturated fat), 18mg cholesterol, 569mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 high-fat meat.