CHICKPEA VEGETABLE SOUP

CHICKPEA VEGETABLE SOUP

CHICKPEA VEGETABLE SOUP

INGREDIENTS:

• 1 yellow onion, peeled and chopped
• 4 carrots, diced or sliced
• 3 celery stalks, diced
• 1 1/5 cups diced potatoes (I used baby yellow, red, and purple potatoes)
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups water (or your favorite broth)
• 1-2 tablespoons No Chicken Base (if using water)
• 2 (15 oz.) cans chickpeas, drained and rinsed
• 1/3 cup chopped fresh parsley

DIRECTIONS:

• In a large soup pot over medium low heat, saute onion in a tablespoon of olive oil or water until softened, about 5 minutes. Add the carrots and celery, and saute until veggies just begin to soften, another 2 minutes. Add the potatoes, garlic, and thyme and saute another minute. Add the water and broth base (or your favorite broth) and bring to a low simmer.
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CHICKPEA VEGETABLE SOUP