top of page

Chorizo Soup with Shiitake Mushrooms & Chickpeas

This is a delicious, full flavored and hearty soup that I love to make, especially when the days start getting shorter and the nights get a little colder! Give it a try and let me know what you think. Leftovers taste even better the next day!

Chorizo Soup with Shiitake Mushrooms & Chickpeas

(serves 6)


  • 1/3 pound fresh lamb or pork chorizo

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

  • 1 Tbsp olive oil

  • One small red onion, finely chopped

  • Two cloves garlic, finely chopped

  • One 15-ounce can, chickpeas, drained

  • 4 cups beef broth

  • Two 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 pan.

Cook for 7 to 10 minutes, frequently stirring to break up the pieces. When the meat is lightly browned, push it up against the pan's sides 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 have browned.

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

At this point, To make the dish a bit leaner and lower in calories, 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. [Credit:]

Related Posts You Might Find Interesting
bottom of page