SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.7
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 799.0 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.0 g

View full nutritional breakdown of Vegetarian Times Italian Chickpea Soup calories by ingredient
Report Inappropriate Recipe

Vegetarian Times Italian Chickpea Soup

Submitted by: APPIFANIE

Introduction

The book says this is 6 servings, but I think it's more like 3. The book says this is 6 servings, but I think it's more like 3.
Number of Servings: 6

Ingredients

    1 medium onion, diced
    2 large cloves garlic, minced
    1 small bay leaf
    1/2 tsp dried thyme
    3 tsp. Better than Bouillon
    4 cups water
    3 cups chickpeas
    1 large sweet potato, peeled and cut into 1" cubes (I made smaller)
    3 large carrots, cut into rounds
    1 stalk celery, diced finely
    1 tbsp yellow mustard

Directions

In a large pot, combine the onion, garlic, bay leaf, thyme, bouillon and water. Bring to a boil and simmer 5 minutes. Add the chickpeas, sweet potato, carrots, celery and mustard; simmer until the vegetables are very soft, about 10-12 minutes (took me about 20).

With a potato masher, mash the vegetables and chickpeas to a chunky puree.

Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user APPIFANIE.






Great Stories from around the Web


Rate This Recipe