Chorizo sausage adds its own spice to the broth of this soup, creating delicious flavor with no need for more seasonings. And while it's cooking, the whole house smells divine! —Jaclyn McKewan, Lancaster, New York
Chorizo and Chickpea Soup
Can you freeze Chorizo and Chickpea Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Health tip
Chorizo and Chickpea Soup
Prep Time
15 min
Cook Time
495 min
Yield
6 servings
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 chickpeas are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer.
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.
