Chorizo and Chickpea Soup
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
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
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
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1Place 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.
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