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
Keyword Chockpea and sausage Soup
Prep Time 5 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4Servings
Author Syama
Ingredients
6ozAndouille Sausage
116 oz CanChick Peas
1Carrots Medium
4RibsCelery With leaves
18 oz canTomato Sauce
1qtChicken Stock
1TspPaprika
3ClovesGarlic 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.