SPLIT PEA SOUP WITH CHORIZO AND SAGE
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.
SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP
Perfect as a cool-weather warmer-upper-or any time of year when you're in the mood for a hearty soup. Just reading the ingredients list-chorizo sausage, black beans, garlic-and-butter flavored rice-is enough to make your mouth water. Enjoy!
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 42m
Yield 8
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
- Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
- Add remaining ingredients except Parmesan cheese.
- Reduce heat to low; continue cooking 12 to 15 minutes.
- Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 28.7 g, Cholesterol 56.2 mg, Fat 23.8 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 1242.6 mg, Sugar 3.2 g
CHORIZO & CHICKPEA SOUP
Sizzling Chorizo & chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium
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