Chickpea Soup I

Chickpea Soup I

36

"This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 197 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  2. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Reviews

36
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Let's see, where to start. First off, I didn't think 3C broth was enough. I like "juice" in my soup so I probably used 5-6 cups of broth. No fresh tomatoes so I used a can of petite diced...adde...

Most helpful critical review

Though easy to make, did not like this at all. The massive amount of dried herbs gives it a weird texture (maybe better with fresh?) - and yet despite the herbs, the flavor wasn't good.

Let's see, where to start. First off, I didn't think 3C broth was enough. I like "juice" in my soup so I probably used 5-6 cups of broth. No fresh tomatoes so I used a can of petite diced...adde...

We really enjoyed this soup. It's delicious and pleasing to the eye, very colorful! Next time I make it I am going to use a can of Rotel tomatoes instead of a fresh tomato to add some kick to ...

This was the BEST soup that I have ever had! I've cooked a different soup each week for the last 3 months or so, and by far, this was the most delicious! As I am a vegetarian, I substituted th...

I chose this recipe because I had 2 big sweet potatoes with no idea what to do with them. I used canned (rinsed) chick peas a can of mixed veggies (rinsed) <-- those were shopping oops so using ...

Very quick and delicious. I would definately make this one again.

Wonderful!

Though easy to make, did not like this at all. The massive amount of dried herbs gives it a weird texture (maybe better with fresh?) - and yet despite the herbs, the flavor wasn't good.

Wow, this soup is surprisingly delicious! I followed the recipe except for adding only frozen green beans, not mixed veggies, and I used a can of diced tomatoes with green chiles in it(oops!), ...

This was a lifesaver when I was looking for something quick and easy to cook for Sunday tea. Really delicious and proved even better the next day!