Slow Cooker Sausage Chickpea Soup
Made with spicy Andouille sausage, tender chickpeas, herbs, spices, and fresh vegetables, Slow Cooker Sausage Chickpea Soup is a chunky, hearty soup that’s wonderfully comforting and crazy delicious.
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What I love about Slow Cooker Sausage Chickpea Soup (besides the aforementioned fabulous chickpeas), is the subtle smoky flavor that Andouille sausage and smoked paprika infuses into the soup.
The enticing smokiness really adds a wonderful depth of flavor in this slow cooker soup!
Is it obvious that I’m obsessed with chickpeas?
I’ve been throwing them in everything lately! They just have the best texture, especially in soup; and they’re healthy – full of fiber and protein!
You can make this healthy soup with either canned or pre-soaked, dried chickpeas.
Dried chickpeas are so inexpensive! Instructions are provided for both types.
There are lots of other healthy ingredients in this soup! You’ll need some fresh veggies like carrot, celery, onion, and garlic, plus some broth, herbs, and spices.
Dried thyme and smoked paprika are fabulous in this soup, and I throw a bay leaf in all my soups because, well, that’s what my mom does!
Ingredients needed for this recipe (scroll down to recipe card for the complete recipe):
- Chickpeas (canned or dried)
- Andouille sausage
- Carrot
- Celery
- Onion
- Garlic
- Chicken broth
- Seasonings (smoked paprika, bay leaf, dried thyme, dried oregano, salt & pepper)
Aidells Cajun Style Andouille Smoked Sausage (shown below) is my go-to andouille sausage.
It has a firm texture that holds up well in the slow cooker and a nice spicy, smoky flavor.
It’s also made with all natural ingredients and contains no nitrates. Not an ad, I just love this sausage!
What kind of sausage is best for this soup?
I like to use Aidells andouille sausage. It’s slightly smoky, spicy, and full of flavor.
Another type of smoked sausage like Kielbasa would be a good substitute, as would Spanish chorizo (not to be confused with Mexican chorizo).
How to serve Slow Cooker Sausage Chickpea Soup?
This delicious soup is great as a stand-alone dish, but some type of crusty bread (French bread, baguette) is a perfect match if you’re looking for something to serve with it.
How long is this Sausage Chickpea Soup good for?
Once cooled, store leftovers in an air-tight container in the fridge for up to 3-4 days.
It can also be frozen in freezer-safe containers for up to 3 months.
Is this soup spicy?
How spicy the soup is will depend on the sausage you use.
Typically, andouille sausage is a little spicy, while other types of smoked sausages are not.
Looking for more slow cooker soup recipes? Here are some favorites:
- Slow Cooker Split Pea Soup
- Slow Cooker Lemony Chicken & Barley Soup
- Slow Cooker White Chicken Chili
- Slow Cooker Creamy Green Chile Chicken Soup (shown below)
- Slow Cooker 15 Bean Soup with Kale
- Slow Cooker Black Bean Soup
- Slow Cooker Cheesy Broccoli Potato Soup
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NOTES:
- Smoked paprika adds a wonderful and necessary flavor to this soup. If you don’t have any, you can get some HERE from Amazon .
- I have included a recipe for both canned and pre-soaked, dried chickpeas. If using dried chickpeas, make sure you soak them for at least 12 hours/overnight.
Slow Cooker Sausage Chickpea Soup
Equipment
- 5-qt slow cooker
Ingredients
- chickpeas If dried: 8 oz soaked overnight OR If canned: (2) 15.5 oz. cans of chickpeas, drained
- 1/2 small yellow onion diced
- 3 garlic cloves minced
- 2-3 celery stalks diced
- 1-2 carrots sliced, approx. 2/3 cup
- 12 oz. andouille sausage sliced
- 2 bay leaves
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1 1/2 tsp. smoked paprika
- salt & pepper to taste
- 1 quart chicken broth
Instructions
If using canned chickpeas
- Add all ingredients to a slow cooker, stir, and cook on high 2-4 hours, or low 4-6 hours. Stir, taste for needed salt. Enjoy!
If using dried chickpeas
- Make sure you have soaked your chickpeas overnight, or for at least 12 hours.
- Add all ingredients to a slow cooker, stir, and cook on high 4-6 hours or until the chickpeas have softened., or on low 6-8 hours, or until the chickpeas have softened. Stir, taste for needed salt. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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The soup is amazing! I used chorizo in place of andouille.
The Andouille sausage is left out of the ingredients list.
I sure did leave it off the ingredient list! Thank you for bringing that to my attention!