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Sausage, Chickpea Smoked Paprika Soup

I confess. I’ve been on a bit of a meat kick lately.  Take for instance last night when I had a perfectly good sounding vegan soup I planned to make.  Looking at the recipe on the Farmersgirl Kitchen blog, the recipe screamed for some italian crumbled sausage.

If you wish to make this recipe as a vegan meal, please visit the Chickpea Smoked Paprika Soup recipe here.

For the more carnivores minded, here is that recipe done with some sausage.  The flavors from the original recipe really compliment the sausage nicely and I developed a few modifications to help the recipe if using meat.

For the paprikas, try an Indian market.  If you do not have the two mentioned below, 1 1/2 teaspoon of store bought paprika is fine.

Sausage, Chickpea Smoked Paprika Soup
Serves 6

1/2 lb crumbled Italian sausage
1 tablespoon olive oil
1 red onion, diced
3 garlic cloves, diced
2 celery stalks, washed and chopped
2 carrots, peeled and chopped
2 sprigs fresh rosemary, chopped
2 15 oz cans of chickpeas
1/2 teaspoon sweet smoked paprika
1/4 teaspoon hot smoked paprika
2 bay leaves
1 tablespoon tomato puree
14 oz cherry tomatoes, cut in half
6 cups of vegetable stock
salt and pepper to taste

Heat the oil in a dutch oven on medium-high heat. Form small bite-size chunks of sausage and place in the pan, careful not to crowd the pan.  Cook the sausage for about 5-8 minutes until they start to brown and turn over to brown each piece careful not to overcook.  Remove the sausage and set aside on a plate.

Add the onion, garlic, celery, carrot and rosemary. Saute for a few minutes to soften then add the chickpeas, paprikas, tomato puree and cherry tomatoes. Cook for a good 3 minutes to let flavors combine. Add vegetable stock and bay leaves. Bring everything to a boil and then reduce heat to a simmer and cook uncovered for 10 minutes.

Remove the soup from the dutch oven and place, in batches, into a blender. Leave some of the soup including some chickpeas and tomatoes in the dutch oven.  With the rest pulse two times for a rough blend and then return all of it to the pan. The trick here is to add some thickness, but keep some of the chickpeas and tomatoes together so everything is not blended into a puree.

Now add the sausage and heat to boil then reduce to a simmer for 5 minutes.

Remove the bay leaves and salt and pepper to taste. Serve.