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Chick Pea Soup With Sausage Recipe
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Sweet red pepper||1 Large, cored, seeded, and coarsely chopped|
|Carrots||2 Medium, peeled, halved, and thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Chorizo/Pepperoni/kielbasa||4 Ounce, halved lengthwise and thinly sliced|
|Chicken stock/2 cups low-sodium chicken broth mixed with 6 cups water||8 Cup (128 tbs)|
|Water||6 Cup (96 tbs)|
|Dried chick peas/Black eyed peas||1 Pound, rinsed, sorted, and soaked|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3435 Calories from Fat 1161
% Daily Value*
Total Fat 132 g202.5%
Saturated Fat 36.1 g180.3%
Trans Fat 4 g
Cholesterol 209.6 mg
Sodium 3958.9 mg165%
Total Carbohydrates 424 g141.3%
Dietary Fiber 100.7 g402.9%
Sugars 93.5 g
Protein 157 g313.1%
Vitamin A 715% Vitamin C 412.2%
Calcium 73.8% Iron 234.7%
*Based on a 2000 Calorie diet
Add the onion and cook, stirring frequently, for 5 minutes or until soft.
Stir in the red pepper, carrots, and garlic and cook 5 minutes longer.
2 Stir in the paprika and cook 1 minute longer.
Add the chorizo, stock, chick peas, and bay leaves and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 1/2 hours or until chick peas are tender.
Skim any fat from the surface of the soup and discard.
Remove the bay leaves; stir in the pars ley and black pepper.