Easy Chickpea Soup
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
48 | ounces |
chickpeas (garbanzo beans)
undrained |
|
1 | medium |
onions
minced |
|
1 | cup |
water
|
|
2 | beef |
boullion cubes
|
* |
6 | ounces |
tomato paste
|
|
1 | teaspoon |
oregano
|
|
¼ | teaspoon |
black pepper
|
|
salt
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1387.2 | ml/g |
chickpeas (garbanzo beans)
undrained |
|
1 | medium |
onions
minced |
|
237 | ml |
water
|
|
2 | beef |
boullion cubes
|
* |
173.4 | ml/g |
tomato paste
|
|
5 | ml |
oregano
|
|
1.3 | ml |
black pepper
|
|
1 | x |
salt
to taste |
* |
Directions
Combine all ingredients in a saucepan.
Heat to boiling.
Cover.
Simmer 1 hour.
Puree until smooth if desired.
Adjust salt. Serve with a crusty bread and salad.
Freezes well.