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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 6 servings The following items or measurements are not included below: 1 small whole bay leaf |
||
| Calories 218 | ||
| Calories from Fat 91 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 649mg | 27% | |
| Potassium 716mg | 20% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 8.1g | ||
| Protein 8.9g | 17% | |
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A flavourful vegetarian soup. Filling and nourishing and very tasty.
SERVES 6
Ingredients
- 3/4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed)
- 1/2 teaspoon salt
- 1/4 cup butter, melted or olive oil
- 2 cloves garlic, minced
- 1 cup finely chopped onion (about 2 medium)
- 1/2 cup finely chopped carrot (about 1 medium)
- 1/4 teaspoon pepper
- 3/4-1 teaspoon crumbled dried basil
- 1 small whole bay leaf
- 1 (28 ounce) can plum tomatoes
- 3 cups chicken broth or water
- crumbled dried basil
Directions
1
Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.
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Featured Reviews for This Recipe
From: Mad scientist
On Apr 2, 2008
This soup was fresh and delicious! I used homemade veggie broth, added fresh parsley and basil, a little cumin and coriander too (I like a lot of flavor). I served it on the side with a Moroccan chicken recipe from this site, and actually ended up adding the chicken directly to the soup! Next time, I think I'll add the chicken in the beginning. Great recipe, will definitely make it again.
From: genevi16
On Jul 13, 2006
This soup is easy and tasty and too! I substituted fresh basil for the dried one. A keeper for sure.
From: JustJanS
On Oct 3, 2003
This was such yummy soup, and so easy. I love chickpeas and I love tomatoes, and the herbs just add that extra bit. I also gave it an extra bit-some Tabasco.
From: Chef Kate
On Feb 1, 2005
Such a good, fresh tasting soup. I used a combination of butter and oil and added some anchovies at the very beginning which melted into the oil. I also added one little cayenne pepper, chopped. So easy and delicious.
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