Spanish Chick Pea Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
onions
coarsely chopped |
|
| 1 | each |
ham hock
cooked |
*
|
| ½ | pound |
chorizo sausage
diced |
|
| 2 | cans |
chickpeas (garbanzo beans)
rinsed and drained |
*
|
| 26 | ounces |
chicken broth
fat removed |
|
| 1 | each |
bay leaves
|
*
|
| 16 | ounces |
tomato sauce
|
|
| 4 | cups |
water
|
|
| 1 | cup |
carrots
pared, sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 237 | ml |
onions
coarsely chopped |
|
| 1 | each |
ham hock
cooked |
*
|
| 226.8 | g |
chorizo sausage
diced |
|
| 2 | cans |
chickpeas (garbanzo beans)
rinsed and drained |
*
|
| 751.4 | ml/g |
chicken broth
fat removed |
|
| 1 | each |
bay leaves
|
*
|
| 462.4 | ml/g |
tomato sauce
|
|
| 946 | ml |
water
|
|
| 237 | ml |
carrots
pared, sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat olive oil in a 6 quart pan and sauté garlic and onions until tender but not browned.
Add ham and chorizos or sausage and cook about 5 minutes.
Add remaining ingredients and cook, covered, until carrots and chick peas are tender.
