Hearty Chickpea and Sausage Soup

“Between  soup and  love , the  first  is  better ” – I agree that it is  a  bit of an  exaggeration, but  soup definitely  is   the  soul  food  for   winter.  Here is  one  hearty soup for  perfect for a  cold  day. 5 minutes  to  get  all the ingredients  together  in the pot and then let  it  simmer  for   an hour. By then the flavors  blend together for  that  wonderful all day slow cooked  feel.  A  hot  bowl of  comforting  goodness for 5  minutes of  hands on  work !!!  What is  not  to like  about  that .

Beans   and  lentils  are  very versatile  and  can  be  used in a  variety  of  ways.   Now if  prefer a  vegan  version – just omit  the  sausage and  replace  the  chicken  stock  with  vegetable  stock. Toss  in  some  spinach leaves  at  the  last  minute  for  some  added  nutritional  value.

Hearty Chickpea and Sausage Soup

Prep Time: 5 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 Servings

Ingredients

Andouille Sausage - 6 oz.
Chick Peas - 1 16 Oz Can
Carrots - 1 Medium
Celery - 4 Stalks with leaves
Tomato Sauce - 1 8 oz can
Chicken Stock - 1 qt can
Paprika - 1 tsp
Garlic - 3 cloves minced
ToGarnish
Parsely
Bacon Bits
Cream

Instructions

Peel the pearl onions. Chop the celery , and carrots into chunks and the sausage into 1/2 cm thick rounds. Slice the garlic thin.

Heat 1 tbsp oil in a thick bottomed pan. When the oil gets hot add sliced garlic and the sausage. lightly brown the sausage on both sides. Add the pearl onion and cook for a minute. Add the vegetables, tomato sauce and chickpeas. Stir everything together and add the chicken stock.

Cover and bring to a boil. Reduce the heat to low and simmer for 1 hour.

Uncover, taste, and adjust salt. If you like to thicken the soup let it cook uncovered for a further 10 minutes. Scoop into serving bowls, garnish with bacon bits and fresh chopped parsley or a dollop of cream.

https://oventales.com/hearty-chickpea-and-sausage-soup/

Hearty Chickpea and Sausage Soup

A  few  cans of  beans,  chicken  stock,  various  dried  pasta  these  are very versatile pantry items. A  can  of  beans offer  much nutrition  without  and  are  low on calories. Dried  beans  are  much  lighter on  the  wallet, but  these  do  require a  little  bit of planning. Dried  beans need  to be soaked for 8 to 10 hours  in water before  cooking.  On the plus  side beans  can be  cooked  in  double  batches  and   the   leftovers can be  frozen or  used  in a  few  days.Soup !!

Back to the  recipe …   Lets  start  with the  prep work . Peel  the  pearl onions.   Rub the  outer  skin off   with fingers  and  place  the  onions in a  bowl of  water.   Let  the  onions soak for a  minute. It is  much easier to peel  the  skin off after soaking.   Chop the  celery,  and  carrots  into   chunks  and slice the sausage into  1/2 cm  thick   rounds. Slice  the  garlic  thin.

ChickPeaSausageSoup2

Heat  1 tbsp oil in   a  thick bottomed  pan .  When  the  oil  gets  hot  add  sliced  garlic and  the   sausage.  Let  it  brown a  little  on  one  side ,  about  1  minute.  Turn  the  slices and brown the  other  side.  Add the pearl onion  and  cook for a  minute.  Add  the   vegetables,  tomato  sauce  and  chickpeas. Stir  everything  together  and  add the  chicken  stock .    Bring  it  to a  boil.

There  are a  few  options  here, you could  cover  and  simmer   for  1  hour, transfer  to  your  slow cooker  and  let  it  do  the  magic or  even  leave  in a  300° F  oven   for  an  hour   to  finish  cooking .

Taste  ,  adjust  salt . If  you like  to  thicken   the  soup  let  it  cook uncovered for   a  further  10 minutes.  Scoop into  serving  bowls, garnish  with  bacon bits  and   fresh  chopped   parsley  or  a  dollop of   cream.

ChickPeaSausageSoup3

 

I love  to serve  this  hearty  soup with a  loaf of   crusty  sourdough  bread.  Here are a  few  bread recipes  you to try –   home made sourdough baguettes or  simple sourdough  bread

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