Easy Chickpea Soup
Chickpea Soup recipe
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | ounces |
chickpeas (garbanzo beans)
undrained |
|
| 1 | medium |
onions
minced |
|
| 1 | cup |
water
|
|
| 2 | beef |
boullion cubes
|
* |
| 6 | ounces |
tomato paste
|
|
| 1 | teaspoon |
oregano
|
|
| ¼ | teaspoon |
black pepper
|
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1387.2 | ml/g |
chickpeas (garbanzo beans)
undrained |
|
| 1 | medium |
onions
minced |
|
| 237 | ml |
water
|
|
| 2 | beef |
boullion cubes
|
* |
| 173.4 | ml/g |
tomato paste
|
|
| 5 | ml |
oregano
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Combine all ingredients in a saucepan.
Heat to boiling.
Cover.
Simmer 1 hour.
Puree until smooth if desired.
Adjust salt. Serve with a crusty bread and salad.
Freezes well.
