Fire-Roasted Tomato Chickpea Soup

Name: Fire-Roasted Tomato Chickpea Soup Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8
Ingredients: Extra Virgin Olive Oil 4 tbsp; Garlic 2 cloves; Chickpeas (2 14-oz cans); Cannellini Beans (14-oz can); Small Onion chopped; Cumin ground 2 tsp; Cardamom ground 0.5 tsp; Turmeric ground 0.5 tsp; Salt 1 dash; Pepper black 1 dash; Chicken stock home-prepared 2 cup; Fire Roasted Diced Tomatoes 2 28-oz cans

Minutes to Prepare: 10
Minutes to Cook: 18

Number of Servings: 8

Ingredients

Extra Virgin Olive Oil, 4 tbsp Garlic, 2 cloves Chickpeas (2 14-oz cans) Cannellini Beans, (14-oz can) Small Onion, chopped Cumin, ground, 2 tsp Cardamom, ground, 0.5 tsp Turmeric, ground, 0.5 tsp Salt, 1 dash Pepper, black, 1 dash Chicken stock, home-prepared, 2 cup Fire Roasted Diced Tomatoes, 2 28-oz cans

Directions

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Add onions, beans and chickpeas and cook 5 minutes to sweeten onion. Season with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Use immersion mixer to blend. Simmer 5 to 10 minutes.

Serving Size: About 8 servings (1.75-cup per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user VENUSRED.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 313.4
Total Fat: 9.2 g
Cholesterol: 1.8 mg
Sodium: 1,058.1 mg
Total Carbs: 47.8 g
Dietary Fiber: 9.5 g
Protein: 11.9 g

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