Chorizo Soup with Shiitake Mushrooms & Chickpeas

A delicious and healthy soup perfect for the winter! Credit for this recipe goes to

Servings: 4

  • 1/3 pound fresh lamb or pork chorizo
  • 1/4 pound shiitake mushrooms, caps only, roughly chopped
  • olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 15-ounce can chickpeas, drained
  • 4 cups beef broth
  • 2 tablespoons cider vinegar
  • salt and freshly ground pepper, to taste


  1. Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot.
  2. Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms.
  3. Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well browned.
  4. Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened.
  5. At this point, you can pour off any extra chorizo fat, if you wish.
  6. 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.
  7. Add salt and pepper as needed.
  8. Serve with a green salad.

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