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Chorizo and Garbanzo Bean Soup

Contributed By: Jeff, FL | See all of Jeff's recipes
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  1 Hour
Total Time:  3 Hours
  10 Servings
A hearty, delicious, quick, easy and surprisingly healthy soup.
4 carrots diced or sliced on the bias.
1 medium onion diced.
3-4 ribs of celery with leaves diced or sliced on the bias.
A couple of sticks of chorizo sliced thinly on the bias.  About 1/2 pound.  Smoked chorizo is best.
5-14 ounce cans of garbanzo beans (chick peas) drained.
Quart of chicken stock.  Usually takes a quart and 1/2.
Extra virgin olive oil.
Fresh loaf  of Cuban or French bread.
1 cup fresh cilantro chopped.
Lemons cut into quarters - remove as many seeds as possible.
1 tablespoon Cumin
2 tablespoons kosher salt.
Black pepper to taste.
Chorizo and Garbanzo Bean Soup Recipe at

In a large stew pot, saute carrots over medium heat in a little vegetable or peanut oil until the carrots are softened. About 5 minutes.

Add the onion to the carrots and sauté until the onions wilt. About 5 minutes.

Add the celery to the carrots and onions until the celery wilts. About 5 minutes.

Throw in a couple of grinds of black pepper to taste.

Throw in about a tablespoon of cumin.

Stir it all around.

Add the chorizo and stir it all around. Cook for about 5 minutes.

Add the garbanzo beans and stir.

Add the chicken stock and stir. Stock should cover the beans by an inch. Add more stock if needed.

Drizzle about a teaspoon of olive oil on top.

Cover and simmer on low until the garbanzo beans are just starting to get tender. Test often at least every 30 minutes.

Puree a cup of the soup mixture and add it back to the soup.


Preheat oven to 350 degrees.

Slice the bread on the bias about 1/4 inch thick.

Lightly brush each side of the bread with olive oil.

Sprinkle lightly with kosher salt.

Bake in oven until slightly brown.

Remove from oven.

Scoop up a couple of spoons of the soup into a bowl.

Sprinkle with some cilantro.

Lightly drizzle with olive oil.

Squeeze some lemon juice on top.

Serve with toast points.

Fresh grated Manchego cheese over the top adds a nice touch.

Date Added: 09/15/2010
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Dolores, WI Reviewed: 01/21/2013
Great Stuff!
I tried it and liked it a lot. Since I didn't have any oil on hand but bacon grease, I used that to grease up the pan. With the chorizo and beans, I didn't need any additional salt nor did I add the olive oil. Also used Colombian-style chorizo. It's precooked, like smoked sausage, and not too spicy.
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