Chipotle and Chick Pea Soup
Calories 385 (18% from fat)
Fat 8 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 784 mg.
Carb. 51 gram
Fiber 8 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 29 gram
Ingredients
Step 1
2 cups water
4 cups celery (about 4 celery ribs), chopped
12 oz. chipotle vegan sausages
(We used Field Roast Vegetarian Mexican Chipotle Sausages, 12.95 oz.)
Step 2
2 cans (15.5 oz. per can) Low Sodium Chick Peas
1 can (14.5 oz.) petite diced tomatoes no salt added, undrained
1 can (14.5 oz.) diced fire roasted tomatoes, no salt added, undrained
1/2 cup (4 oz.) ditalini (or other small pasta)
1/2 tsp. salt
Normally a stew like this would require a lot of attention while it's on the stove. To make things easier, we prepared it in a slow cooker. It takes longer, but all the flavors really mix well while it simmers.
Be aware this is a spicy dish!
Chipotle and Chick Pea Soup
1. Put the water, celery and chipotle links into a 4 or 5 quart slow cooker. Cover and cook on high for 2 hours, until celery is tender.
2. Stir in remaining ingredients, cover and cook on high for another 20 to 25 minutes, until pasta is tender. Stir once halfway through cooking to make sure all pasta is covered with liquid.
Yield: 6 Servings, About 1 2/3 Cup Per Serving
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.
