Chorizo and Chickpea Soup

Name: Chorizo and Chickpea Soup
Prep time: 15 min
Cook time: 8 min
Total time: 8 min
Ingredients: 3 cups water; 2 celery ribs, chopped; 2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces; 1/2 cup dried chickpeas or garbanzo beans; 1 can (14-1/2 ounces) petite diced tomatoes, undrained; 1/2 cup ditalini or other small pasta; 1/2 teaspoon salt

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Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total: 8 hours, 30 minutes

Servings: 1

Cost: $4.47 /serving

Author : Taste of Home

Ingredients

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3 cups water2 celery ribs, chopped2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces1/2 cup dried chickpeas or garbanzo beans1 can (14-1/2 ounces) petite diced tomatoes, undrained1/2 cup ditalini or other small pasta1/2 teaspoon salt

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Instructions

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Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 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.