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Chick Pea Soup With Sausage

Healthy.Eater's picture
Ingredients
  Olive oil 2 Tablespoon
  Yellow onion 1 Large, coarsely chopped
  Sweet red pepper 1 Large, cored, seeded, and coarsely chopped
  Carrots 2 Medium, peeled, halved, and thinly sliced
  Garlic 3 Clove (15 gm), minced
  Paprika 1 Tablespoon
  Chorizo/Pepperoni/kielbasa 4 Ounce, halved lengthwise and thinly sliced
  Chicken stock/2 cups low-sodium chicken broth mixed with 6 cups water 8 Cup (128 tbs)
  Water 6 Cup (96 tbs)
  Dried chick peas/Black eyed peas 1 Pound, rinsed, sorted, and soaked
  Bay leaves 2
  Minced parsley 1⁄2 Cup (8 tbs)
  Black pepper 1⁄2 Teaspoon
Directions

1 ln a stockpot or 5-quart Dutch oven, heat the oil over low heat.
Add the onion and cook, stirring frequently, for 5 minutes or until soft.
Stir in the red pepper, carrots, and garlic and cook 5 minutes longer.
2 Stir in the paprika and cook 1 minute longer.
Add the chorizo, stock, chick peas, and bay leaves and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 1/2 hours or until chick peas are tender.
Skim any fat from the surface of the soup and discard.
Remove the bay leaves; stir in the pars ley and black pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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