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: 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

TOTAL TIME: Prep: 15 min. Cook: 8-1/4 hours YIELD: 6 servings.

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

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

1. 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.

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