SLOW COOKER SPLIT PEA SOUP WITH CHORIZO
Provided by Robin Miller : Food Network
Time 5h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
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.
SPLIT-PEA SOUP WITH CHORIZO
Steps:
- In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.
CHORIZO, SHRIMP AND CHICKPEA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
- Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
- Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
- Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.
Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams
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.
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
EASY PEA SOUP
One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.
Provided by Nigella Lawson
Categories one pot, soups and stews, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
- Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
- Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 8 grams, TransFat 0 grams
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
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