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LC Chorizo and Chickpea Soup by


3 cups water
2 celery ribs, chopped
2 fully cooked chorizo links, cut into 1/2 inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 tsp. salt


Place water, celery, chorizo, and chickpeas in slow cooker. Cook, covered on low, until peas are tender, 8-10 hours. Stir in tomatoes, pasta, and salt. Cook, covered on high, until pasta is tender, 15-20 minutes.

Freeze cooled soup in containers. Partially thaw in fridge overnight, heat through in saucepan.

Servings: 4

Serving Size: 1 cup

Nutrition Information (per serving):
Calories 180
Fat 8 g
Saturated Fat 3 g
Cholesterol 18 mg
Sodium 569 mg
Carbohydrates 23
Fiber 6 g
Sugars 3 g
Protein 9 g

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