Spanish pea soup with smoked sausage
4 servings
40 minutes
Spanish pea soup with cured sausage is a vibrant dish infused with the aromas of Mediterranean cuisine. Its roots trace back to traditional Spanish recipes where chickpeas and chorizo create a rich flavor with a hint of spiciness. Tender spinach adds freshness, while tomatoes bring a slight tanginess, balancing the flavor palette. The soup is cooked slowly, allowing the ingredients to unfold, filling the home with warmth and coziness. Served hot, it is perfect for cold evenings or family gatherings, nourishing and warming. An excellent option for lovers of hearty and aromatic dishes.
1
Cut the sausage into cubes, finely chop the onion, celery, and spinach leaves, and mince the garlic.
- Chorizo: 125 g
- Onion: 1 head
- Celery stalk: 2 pieces
- Spinach: 150 g
- Canned chickpeas: 400 g
- Canned tomatoes: 800 g
- Chicken broth: 1 l
- Salt: to taste
- Freshly ground black pepper: to taste
2
Pour olive oil into a large pot and add the sausage.
- Olive oil: 1 tablespoon
- Chorizo: 125 g
3
Cook for 1-2 minutes until the sausage releases fat, then add onion, celery, and garlic.
- Onion: 1 head
- Celery stalk: 2 pieces
- Canned chickpeas: 400 g
- Canned tomatoes: 800 g
4
Cook on medium heat with the lid closed for 10 minutes until the onion is soft, then increase the heat, remove the lid, and fry until the onion is slightly brown.
- Onion: 1 head
5
Add peas with the liquid from the can, chopped tomatoes, and broth, season with salt and pepper, and bring to a boil.
- Canned chickpeas: 400 g
- Canned tomatoes: 800 g
- Chicken broth: 1 l
- Salt: to taste
- Freshly ground black pepper: to taste
6
Cook on low heat for 20 minutes until the tomatoes are soft and the peas absorb all the flavors.
7
We taste it and add salt or pepper if necessary.
- Salt: to taste
- Freshly ground black pepper: to taste
8
While the soup is simmering, add the spinach and cook until it becomes tender.
- Spinach: 150 g
9
We serve in deep heated plates.
