A good soup recipe always starts with the right ingredients. Soup is one of the easiest meals anyone can make. These days there are so many condiments that all you need to do is add your ingredients, seasoning, and liquid and let the mixture boil. Within a few minutes, you end up with a full meal.
Quick meals are my favorite of everyone. Our culinary arsenal will transform your favorite recipes. We are not kidding at Caribbean Green Living.
A teaspoon of, for example, Noubess Mango Gourmet Hot Sauce added to Chickpeas, Kale, and Andouille Sausage Soup is the perfect combination. The thick, rich flavor of the spices and the hot peppers is never overpowering. The “zing” taste, as we call it in our kitchen, gives the soup an extraordinary and delicious flavor.
As a must condiment in your pantry, Noubess Mango Gourmet Hot Sauce may have a fruity taste but packs tons of flavor. It is not necessary to add the hot sauce only to meat, poultry, or seafood; soup also counts.
An easy trick to incorporate hot sauce into your cooking routine is to cook it with the ingredients. Whether you are pan-frying your vegetables first, the hot sauce acts as a seasoning. You can also add it to the last few cooking minutes to elevate the ingredients’ taste. Don’t worry if you have to add the hot sauce to your bowl only. Your dinner companions will envy you.
How to make Chickpeas, Kale and Andouille Sausage Soup
First, the chickpeas are slow-cooked in a crockpot with enduie (a Haitian spicy and cured meat), shallots, and garlic. After the andouille and kale are cooked, half of the beans mixture is added to the pot. The other half of the bean mixture is pureed. The bean puree will create a smooth and appetizing soup.
This recipe is for a hearty soup, made with andouille sausage, cooked chickpeas, chopped kale, and flavors of the Caribbean.
This soup makes a delicious meal with toasted or warm bread.
- 1 cup dried Chickpeas Garbanzo Beans (1 cup of dried chickpeas will make about 3 cups of cooked chickpeas)
- 2 tablespoons Enduie or one smoked or cured meat bacon or other type of meat is fine
- 2 Garlic cloves
- 1 larger Shallots sliced
- 2 tablespoons olive oil
- 16 oz andouille sausages andouille sausages, sliced
- 3 handfuls kale chopped
- 1/2 cup heavy cream
- 1 ½ tablespoons unsalted butter
- 1 – 2 tablespoons low sodium chicken bouillon powder
- ½ teaspoon Noubess Hot and Spicy Mango Sauce
- Salt to taste
- Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas. Rinse and place in a large bowl with 4 cups of water. Let soak for about 4 hours or longer.
- Drain water, put drained chickpeas into your crock pot. Add water 4 cups of water, enduie, smoked or cured meat, and shallots.
- Cook on High for 2-3 hours or until soft. Remove 4 ladles of peas + cooking liquid and puree in your blender. (add whole cooked garlic to blender to blend also). Set aside.
- In a dutch oven or a heavy bottom pot, heat oil. Add sausages and let fry for about 2 – 4 minutes while making sure they do not burn.
- Add kale and stir to combine.
- Add cooked chickpeas and bring to a boil. Add heavy cream and pureed chickpeas and continue to boil.
- Add unsalted butter, low sodium chicken bouillon powder, hot sauce. Add salt to taste. Continue to cook for about 15 minutes.
- Serve with warm crusty bread.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.