Chickpea, bean and chorizo soup





3-4 Servings
1,5 cups chickpeas, soaked
1,5 cups (Great Northern) white beans, soaked 

2 veg. sausages italian style (Tofurky or Field Roast)
1 large onion, chopped
4 stalks celery*, chopped
6 cloves garlic, minced 
2 tbs fresh thyme (leaves)
1 tsp fresh rosemary, minced

4 cups of vegetable broth
3 tbs basil or parsley, chopped
1 tsp epazote leaves, dried
4-5 tbs crushed tomato sauce or tomato paste
olive oil
salt replacer (Mrs. Dash), salt, pepper

Discard the soaking water, replace and cook beans and chickpeas in pressure cooker or traditional until tender.
Cut the sausages in slices, heat oil in a skilled and cook until done, set aside.

In a medium soup pot, heat oil, then add onions and celery and cook for 10 minutes. Add garlic, thyme and rosemary and epazote, cook for some more minutes. 
Then add beans and chickpeas, plus 4 cups of vegetable broth and bring to a boil. Lower the heat and cook for abt. 30 minutes. Then add sausages, tomato sauce, and seasonings. Cool down and serve at a lower temperature. ©

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