Hearty Veggie Chickpea Soup
Try this Hearty Veggie Chickpea Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1 bay leaf
- 3 cups water
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 cup celery chopped
- 1/2 cup fresh parsley chopped
- 3 cups vegetable broth
- 2 cups onion chopped
- 4 cups swiss chard chopped
- 1 teaspoon fresh rosemary chopped
- 1 1/2 teaspoon, spanish smoked paprika
- 2 15 oz cans chickpeas rinsed and drained
- 1 14.5 oz can of diced tomatoes undrained
- 2 cups sorghum cooked (i generally find that one cup unco
- 1/2 cup green onions chopped (mix of white and green parts)
- shredded parmesan cheese for topping (optional)
- Carbohydrate 1644.87871224211 g
- Cholesterol 4677.12000395381 mg
- Fat 1233.48209942902 g
- Fiber 6.85567401005955 g
- Protein 1104.61302904104 g
- Saturated Fat 742.463310741437 g
- Serving Size 1 1 recipe (17840g)
- Sodium 19458.1858632603 mg
- Sugar 1638.02303823205 g
- Trans Fat 63.4569499507442 g
- Calories 21846 calories
If you haven't cooked the sorghum, start cooking it now while you prep the other veggies.Heat oil in a large Dutch oven over medium heat. Add onion and next 5 ingredients (through bay leaf). Cook, stirring frequently, until onions tender, about 7-10 minutes.Stir in broth and next 6 ingredients (through tomatoes). Bring to a boil.Stir in Swiss Chard and sorghum. Cook until chard wilts about 2 minutes. Stir in green onions.Serve and top with Parmesan if desired.
