BLACK-EYED-PEA AND MEXICAN CHORIZO SOUP
Make and share this Black-Eyed-Pea and Mexican Chorizo Soup recipe from Food.com.
Provided by Renee Ferraz
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
- Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
- Serve with sour cream, cilantro and lime wedges.
Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 12.9, Cholesterol 68.1, Sodium 1627.6, Carbohydrate 31.1, Fiber 6.4, Sugar 0.7, Protein 28.2
CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
CHICKPEA AND CHORIZO SOUP
This soup is low in fat, but will fill you up at the same time. I got the recipe from a supermarket magazine and have posted it her for future use and safe keeping. If you try it before I'll get around to it, please let me know what you think!
Provided by -Sylvie-
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a stock pot and cook the onion until soft and translucent.
- Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
- Add the chorizo and heat through.
- Just before serving, sprinkle with parsley and croutons.
BLACK BEAN AND CHORIZO SOUP
In my crusade to get more chorizo recipes on this site i add this one. it's by sara moulton of the food network and it's fast and easy
Provided by Xexe383
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
- Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
- Lightly mash beans with potato masher to slightly thicken.
Nutrition Facts : Calories 399.9, Fat 16.7, SaturatedFat 4.5, Cholesterol 18.7, Sodium 888.5, Carbohydrate 41.2, Fiber 14.1, Sugar 2, Protein 22.2
KALE & CHORIZO SOUP
Make and share this Kale & Chorizo Soup recipe from Food.com.
Provided by rghinkle
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onion and finely chop the garlic.
- Wash the kale and remove the stems.
- Peel and dice the potatoes.
- Thickly slice the sausage.
- Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
- Stir in the garlic and potatoes and cook for a further 10 minutes.
- Add the kale leaves and cover with the stock.
- Simmer for 30 minutes adding more stock to keep everything covered.
- Season to taste and serve with crusty bread.
SATISFYING POTATO & CHORIZO SOUP
It's a rainy summer's day, soup was a great idea. I love making this because it's pretty quick for homemade and it strikes a good balance for adults and kids. All depending on who your audience is, choose a mild or spicy chorizo. I haven't made this without using the immersion blender to mix it up. I'm sure it would be fine, I would be tempted to cut things quite a bit smaller if that were the case, and maybe not preboil the potatoes. The original recipe called for kale, but to please all palates I have subbed carrots. You could sub a wide variety of complimentary veg such as spinach or another leafy green. Something with a pop of colour.
Provided by magpie diner
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
- Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
- Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
- Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
- Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
- Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!
Nutrition Facts : Calories 311.1, Fat 14.5, SaturatedFat 4.7, Cholesterol 24.2, Sodium 1299.8, Carbohydrate 35.2, Fiber 4.3, Sugar 5.6, Protein 11.3
BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
More about "black eyed pea and mexican chorizo soup recipes"
MEXICAN CHORIZO BLACK-EYED PEAS - MAGNOLIA DAYS
From magnoliadays.com
Reviews 2Servings 10-12Cuisine MexicanCategory Side
- Heat oil in a large soup pot or Dutch oven over medium-high heat. Add chorizo and cook, stirring to break up and crumble, for 5 minutes.
- Add onion and celery. Cook, stirring occasionally, until vegetables are softened and chorizo is cooked completely, about 5 minutes.
- Add tomatoes and wine. Stir to combine. Bring to a boil then reduce heat to low. Loosely cover and cook for 45 minutes, stirring occasionally.
BLACK-EYED PEA AND CHORIZO SOUP | HOMESICK TEXAN
From homesicktexan.com
5/5 (3)Servings 8
SPLIT PEA SOUP WITH CHORIZO
From eatingwell.com
CHORIZO, BLACK EYED PEA AND PEARL BARLEY SOUP | TASTY …
From tastykitchen.com
10 BEST MEXICAN CHORIZO SOUP RECIPES | YUMMLY
From yummly.com
SOUTHERN BLACK EYED PEA SOUP - THE SEASONED MOM
From theseasonedmom.com
CHORIZO AND BLACK-EYED PEA SOUP | RECIPES | WW USA
From weightwatchers.com
Servings 4Total Time 26 minsCategory Dinner
- Cook sausage in Dutch oven over medium-high heat, breaking it apart with wooden spoon, until browned, about 3 minutes. Add onion, bell pepper, garlic, Cajun seasoning, and thyme. Cook, stirring often, until vegetables are softened, about 5 minutes.
- Stir in broth, black-eyed peas, and tomatoes and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes. Stir in kale and cook until tender, about 3 minutes.
BLACK EYED PEA AND MEXICAN CHORIZO SOUP RECIPES RECIPE
From food-recipe.info
COLLARD GREENS & CHORIZO SOUP WITH BLACK EYED PEAS
From copymethat.com
BLACK-EYED-PEA AND MEXICAN CHORIZO SOUP RECIPE - FOOD.COM
From pinterest.com
BLACK BEAN AND CHORIZO SOUP RECIPE - KATHY GUNST
From foodandwine.com
WE ASKED VEGAN BLACK CHEFS WHAT THEY’RE COOKING FOR …
From foodnetwork.com
BLACK-EYED PEA AND MEXICAN CHORIZO SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BLACK BEAN SOUP WITH CHORIZO AND BRAISED CHICKEN RECIPE
From seriouseats.com
10 BEST MEXICAN CHORIZO SOUP RECIPES | YUMMLY
From yummly.com
BLACK-EYED-PEA AND MEXICAN CHORIZO SOUP - FOOD FAM RECIPES
From foodfam.co
BLACK-EYED PEAS WITH CHORIZO AND GUISO | WILLIAMS SONOMA
From williams-sonoma.com
20 CANNED BLACK EYED PEAS RECIPES | CANNED BLACK EYED PEAS …
From pinterest.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beans #mexican #easy #3-steps-or-less #4-hours-or-less
You'll also love