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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 279.4
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 899.0 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 8.5 g
  • Protein: 11.4 g

View full nutritional breakdown of Chickpea Parsnip Soup calories by ingredient
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Chickpea Parsnip Soup

Submitted by: DAMIENDUCKS

Introduction

Vegetarianized version of the Cooking Light recipe found here: http://find.myrecipes.com/recipes/recipefi
nder.dyn?action=printerFriendly&recipe
_id=50400000107408
Vegetarianized version of the Cooking Light recipe found here: http://find.myrecipes.com/recipes/recipefi
nder.dyn?action=printerFriendly&recipe
_id=50400000107408

Number of Servings: 4

Ingredients

    1-1/2 teaspoons olive oil
    3/4 cup thinly diagonally sliced parsnip (2 parsnips)
    3/4 cup thinly sliced shallots (2 shallots)
    1 (4-ounce) package gourmet mushroom blend
    1 garlic clove, minced
    2-1/2 cups fat-free, lower-sodium chicken broth
    1 cup water
    1 cup chickpeas (garbanzo beans), rinsed and drained
    1 cup shredded skinless, boneless rotisserie chicken breast
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    1/8 teaspoon hot sauce
    1 thyme sprig
    2 tablespoons chopped fresh parsley

Directions

Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user DAMIENDUCKS.






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