RECIPE – Chickpea Vegetable Soup

Although I wouldn’t classify this recipe as one of the simplest ever, it’s easier than it appears at first glance.  AND so worth it, because it’s delicious!  I usually make it on a Sunday afternoon, when I’ve got nothing scheduled and more time in my day.  Enjoy!

Chickpea Vegetable Soup

8 SERVINGS

PREP & COOK TIME:  Approx 2 hours (includes 30 mins of letting soup stand)

INGREDIENTS:

5 cups vegetable stock or broth

1 TBS, plus 1 tsp olive oil

1 medium onion, diced

3 stalks celery, sliced

2 cups chopped, green cabbage

1 tsp dried basil

1 tsp dried tarragon

1 tsp dried thyme

1 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp caraway seeds

1/4 tsp red pepper flakes

3 carrots, diced

2 small red potatoes, peeled & diced (1 cup)

# We usually scrub them well and dice without peeling

1 1/2 cups canned chickpeas, rinsed and drained

16 oz canned crushed tomatoes

1 tsp balsamic or red wine vinegar

3 TBS chopped fresh basil or parsley (optional)

DIRECTIONS:

In large saucepan, heat stock over medium heat; do not boil.

Meanwhile, in large pot, heat oil over medium-high heat.  Add onion & garlic and cook, stirring often, until softened, about 3 minutes.

Stir in celery and cabbage, a little at a time.

Add basil, tarragon, thyme, salt, pepper, caraway seeds and pepper flakes and cook, stirring, 3 minutes.

Add carrots, potatoes and hot stock and bring to a boil.

Stir in chick peas and tomatoes and return to a boil.

Reduce heat to low, cover partially and simmer 45 minutes.

Remove from heat, stir in vinegar.

Let stand, covered 30 minutes before adjusting seasonings.

Re-warm over low heat.  Ladle into bowls, garnish with basil or parsley if using and serve.

NUTRITION INFO

Per Serving:  178 cal; 6g Protein; 3g Total Fat (0 Sat. Fat); 22g Carb; 0 Cholesterol; 567mg Sodium

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