Chickpea Soup I
"This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 onion, chopped
- salt to taste
- ground black pepper to taste
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- 1 bay leaf
- 1 teaspoon dried basil
- 3 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 tomato, chopped
- 2 cloves garlic minced
- 2 cups peeled and chopped sweet potatoes
- 1 (10 ounce) package frozen mixed vegetables
- 1 (15 ounce) can garbanzo beans drained
- Carbohydrate 6.35872263662555 g
- Cholesterol 460 mg
- Fat 93.5608868338158 g
- Fiber 0.37463417614301 g
- Protein 114.400246833333 g
- Saturated Fat 26.6002125833999 g
- Serving Size 1 1 serving (643g)
- Sodium 1012.12371666668 mg
- Sugar 5.98408846048254 g
- Trans Fat 7.89876341667975 g
- Calories 1354 calories
Directions In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
