Tomato, Chickpea, and Spelt Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Diced Tomatoes, 42 oz (3 cans)* Onions, raw, 1 medium (2-1/2" dia)* Carrots, raw, 1 large (7-1/4" to 8-1/2" long)* Celery, raw, 1 large branch* Chickpeas (garbanzo beans), 1.75 cup* Garlic, 4 cloves diced* Vegetable Broth, 5.25 cup (3 14oz cans)* Whole Spelt Kernels, 1 cup* Cumin, 1.5 tsp* Paprika, 3 tsp* Black Pepper, 1 tsp* Bay leaves, 3 whole leaves* Salt, 1.25 tsp* Olive Oil, 3 tbsp
1.) In a medium bowl, soak 1 cup of spelt in 2 cups of water. Let sit for 1 hour.
2.) In a pan, heat olive oil, garlic, onions, carrots, and celery on medium for 5 minutes or until caramelized.
3.) Poor the hot contents of the pan into an empty slow cooker and add ALL remaining ingredients.
4.) Set the slower cooker on low and leave for 8 hours (or on high for 4-6 hours).
5.) Eat and enjoy! =D
Serving Size: makes 8 bowls with about 2.5 cups of soup each
Number of Servings: 8
Recipe submitted by SparkPeople user POKYTURTLE.
2.) In a pan, heat olive oil, garlic, onions, carrots, and celery on medium for 5 minutes or until caramelized.
3.) Poor the hot contents of the pan into an empty slow cooker and add ALL remaining ingredients.
4.) Set the slower cooker on low and leave for 8 hours (or on high for 4-6 hours).
5.) Eat and enjoy! =D
Serving Size: makes 8 bowls with about 2.5 cups of soup each
Number of Servings: 8
Recipe submitted by SparkPeople user POKYTURTLE.
Nutritional Info Amount Per Serving
- Calories: 250.8
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,520.1 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 8.1 g
- Protein: 7.8 g
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