Chickpea Sausage Soup

Hearty Chickpea and Sausage Soup

A  hearty  soup for  the  cold  days. This  can be   made  with quality canned  ingredients and  still  have  the  slow  cooked  taste.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 Servings
Author Syama


  • 6 oz Andouille Sausage
  • 1 16 oz Can Chick Peas
  • 1 Carrots Medium
  • 4 Ribs Celery With leaves
  • 1 8 oz can Tomato Sauce
  • 1 qt Chicken Stock
  • 1 Tsp Paprika
  • 3 Cloves Garlic Minced


  • Parsely
  • Bacon Bits
  • Cream


  1. Peel the pearl onions. Chop the celery , and carrots into chunks and the sausage into 1/2 cm thick rounds. Slice the garlic thin.
  2. 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.
  3. Cover and bring to a boil. Reduce the heat to low and simmer for 1 hour.
  4. 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.