Chorizo Soup w/ Mushrooms & Chickpeas

Chorizo Soup with Shiitake Mushrooms & Chickpeas (serves 4)


- 1/3 pound fresh lamb or pork chorizo

- 1/4 pound shiitake mushrooms, caps only, roughly chopped

- olive oil

- 1 small red onion, finely chopped

- 2 cloves garlic, finely chopped

- 15-ounce can chickpeas, drained

- 4 cups beef broth

- 2 tablespoons cider vinegar

- salt and freshly ground pepper, to taste


-Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot.

- Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms.

- Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well browned.

- Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened.

- At this point, you can pour off any extra chorizo fat, if you wish.

- Stir in the chickpeas and the beef broth. Bring to a simmer, then, lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled. Stir in the vinegar and taste.

- Add salt and pepper as needed.

- Serve with a green salad.

Have a favorite recipe you would like me to tweek and make healthy? Comment Below!

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