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Chorizo and Chickpea Soup

Total Time

Prep: 15 min. Cook: 8-1/4 hours

Makes

1-1/2 quarts

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. —Jaclyn McKewan, Lancaster, New York
Chorizo and Chickpea Soup Recipe photo by Taste of Home

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 beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer.
  2. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add 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: 1.500 starch, 1 high-fat meat.

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