Smoked meat and chickpea soup
Description
Perfect for lunch. If you decide to cook the soup from scratch, soak the chickpeas for at least 8 hours in cold water. It's advisable to change the water twice. Then cook the chickpeas without salt until tender. After that, proceed with the soup recipe, adding the cooked chickpeas at the very end. Just heat them through. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour 1.5 liters of boiling water over the smoked leg. Cook covered for 15 minutes. Then remove and roughly chop the meat.
- 3
Step 3
While the chicken is boiling, cut the potatoes into large cubes and the carrots into small pieces.
- 4
Step 4
Finely chop the onion.
- 5
Step 5
Put the vegetables into the broth and cook for 5 minutes.
- 6
Step 6
Slice the sausage into half-moons.
- 7
Step 7
Add chickpeas to the soup. I drain the liquid. Cook for 10 minutes until the potatoes are done and the chickpeas are tender.
- 8
Step 8
Add sausages and chicken to the soup. Cook for a couple of minutes.
- 9
Step 9
Add the tomato passata, season with salt and pepper to taste. Add the bay leaf and thyme. Bring to a boil, then turn off the heat.
- 10
Step 10
Cover the soup with a lid and let it stand for another 5 minutes.
- 11
Step 11
Pour the soup into bowls and serve hot with fresh herbs.
- 12
Step 12
The soup is ready. Serve hot.