Garbanzo and Chorizo Soup

This is a yummy fall/winter soup using seasonal vegetables.  Daddy didn't like this, but the rest of us loved it.  

Here's what you do:

Garbanzo Bean and Chorizo Soup
2 cups garbanzo beans (chick peas), thaw if frozen; if using canned, drain and rinse

8 oz Mexican chorizo

1 onion, finely diced

1 carrot, finely diced

2 garlic cloves, minced

14 oz can diced tomatoes

5 cups water

1-1/2 teaspoons tomato chicken flavored boullion

1 large bay leaf or 2 small ones

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1-1/2 cup diced butternut squash or pumpkin

1 large potato, peeled and diced

1/2 cup thinly sliced (julienned) collards, turnips, kale (whatever you get a good price for)

Heat Dutch oven over medium heat.  Squeeze chorizo from the casings into hot pot.  Stir frequently rendering as much fat as possible.  Remove from pot onto paper towel.  Pour off the excess oil from pot.

Add onion, carrot and garlic.  Saute 5-6 minutes.

Add garbanzo beans, tomatoes, water, boullion, dried herbs and chorizo.  Bring to a boil, reduce to simmer.  Cover and cook for 30 minutes.  

Add squash and potato, cover and continue cooking another 15 minutes.  Season with salt and pepper. 

Add collards and continue cooking another 15 minutes uncovered.  Taste and adjust the seasonings.  Ladle up and enjoy!  

This is such a comforting soup.  

YUM!

Linked to:

Finding Joy in My Kitchen - Soup Countdown 2010

8 servings (1-1/2 cups)

328 Calories, 10.1 gr fat, 47.4 gr carbs, 8.7 gr fiber, 12.1 gr protein

(without the chorizo, add 2 Tbsp paprika, pinch of red pepper flakes, 1 tsp ground cumin = 210 calories, 1 gr fat, 45.3 gr carbs, 8 gr fiber, 6.7 gr protein)