Slow Cooker Chicken Chorizo, Lentil & Bean Soup

As summer comes to an end and we turn the corner to autumn, we start craving hearty soups and stews like this comforting chicken chorizo soup with lentils and beans. It is easy to prepare in your slow cooker and will leave you feeling warm in the face of falling leaves and cooling temperatures. Make this lentil and bean soup your own by substituting kielbasa or turkey sausage for the chicken chorizo or adding additional vegetables.

Slow Cooker Chicken Chorizo Lentil Bean Soup

Yield: Serves 6
Author: Hamilton Beach Test Kitchen

Ingredients

4 garlic cloves, peeled
1 large onion, peeled, quartered
12 oz chorizo chicken sausage, sliced 1/2-inch thick
3 carrots, peeled, sliced
1 lb. brown lentils, rinsed well and drained
3 cans (15 oz. each) cans low-sodium chicken broth
2 cans (14 oz. each) diced tomatoes with juice
1 can (14 oz.) chickpeas, rinsed and drained
6 sprigs fresh thyme
½ fresh lime, juiced
1½ teaspoons ground cayenne
Salt and Pepper to taste
Fresh thyme, for garnish

Instructions

In food processor, process garlic with chopping blade until minced. Add onion and process until coarsely chopped.
Combine chorizo, carrots, lentils, chicken broth, tomatoes, chickpeas, onion, garlic, cayenne pepper and thyme sprigs in slow cooker and cook on HIGH for 4 hours OR LOW for 6 hours until lentils are soft. Remove thyme sprigs.
Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper.