Cabbage & Chickpea Soup with Chorizo

It's soup season!

This is one of those recipes that was made on the fly......using ingredients that I had on on hand when I wasn't feeling well.  

Well, it was so good, that I wrote the recipe down so I could make it again and again!

The secret ingredient here is cabbage.   It gets all melty and wonderful after you saute it with the garlic and onion and it is the keynote speaker here.

I use chorizo in a lot of my soups, but I use it sparingly.  A little goes a long way.  I only use Palacios brand from Spain.  It is a dried chorizo as opposed to the raw Mexican or Portuguese variety.

Boxed stock is also something I always have on hand.  I like Swanson's 33% less sodium, Natural Goodness chicken broth.   I am not getting paid by any of these companies to say that, by the way.

Here is how I made this delicious 30 minute soup.

Cabbage & Chickpea Soup with Chorizo:

1 onion, cut into chunks
2 carrots, cut into slices 
2 cloves garlic, chopped
a 3" piece of Spanish chorizo (I remove the skin and dice it small)
1 tsp pimenton (Spanish smoked paprika)
1/3 head of green cabbage, sliced thin
kosher salt & pepper
1 can of chickpeas (I use some of the liquid in the can)
4-5 cups of chicken stock 

Start by sauteeing your onion, garlic, carrot and cabbage with the chorizo in some olive oil on medium heat, until all the vegetables are softened, about 10 minutes.

Season with kosher salt & pepper and pimenton.

Next, add in the chickpeas with some of the liquid from the can, and add in your stock.   Simmer this mixture for about 15 minutes.

I garnished with fresh oregano from the garden.

This is so comforting and delicious.   I hope you enjoy.