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Chick Pea Soup With Sausage

Healthy.Eater's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3435 Calories from Fat 1161

% Daily Value*

Total Fat 132 g202.5%

Saturated Fat 36.1 g180.3%

Trans Fat 4 g

Cholesterol 209.6 mg69.9%

Sodium 3958.9 mg165%

Total Carbohydrates 424 g141.3%

Dietary Fiber 100.7 g402.9%

Sugars 93.5 g

Protein 157 g313.1%

Vitamin A 715% Vitamin C 412.2%

Calcium 73.8% Iron 234.7%

*Based on a 2000 Calorie diet

Chick Pea Soup With Sausage Recipe