Chickpea Soup I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
- Serves: 6 persons
- 2tablespoons olive oil
- 1onion, chopped
- 2cloves garlic, minced
- 2cups peeled and chopped sweet potatoes
- 3cups chicken broth
- 1bay leaf
- 1teaspoon dried basil
- ½teaspoon dried thyme
- ¼teaspoon paprika
- 1tomato, chopped
- 1(10 ounce) package frozen mixed vegetables
- 1(15 ounce) can garbanzo beans, drained
- salt to taste
- ground black pepper to taste
Step 1In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Step 2Stir 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.
Step 3Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.