https://www.copymethat.com/r/709SXVeQz/chorizo-and-chickpea-soup/
43344053
1Un0l4e
709SXVeQz
2024-05-03 15:03:27
Chorizo and Chickpea Soup
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Ingredients
- Prep: 15 min. Cook: 8-¼ hours
- 1-½ quarts
- 3 cups water
- 2 celery ribs, chopped
- 2 fully cooked Spanish chorizo links (3 ounces each), cut into ½-inch pieces
- ½ cup dried chickpeas or garbanzo beans
- 1 can (14-½ ounces) petite diced tomatoes, undrained
- ½ cup ditalini or other small pasta
- ½ teaspoon salt
- Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8 to 10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15 to 20 minutes.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Steps
Directions at tasteofhome.com
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