March 20, 2008
Tomato Chick Pea Soup
Tomatoes and chick peas go very well together, so why not make a soup with both? This soup utilizes those two ingredients, along with some other vegetables, to make an easy, quick, hearty, healthy soup that really hits the spot. What's better than that on these days that can't figure out if they are winter or spring even if today is the first official day of just that?
What You'll Need:
Extra virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 leek, chopped
1 teaspoon of dried thyme
1 - 15.5 ounce can of chick peas, drained
1 - 28 ounce can of crushed tomatoes
1 quart of broth (vegetable or chicken)
2 cups of spinach, chopped
Sauté onion, carrot, leek and thyme in a little extra virgin olive oil until onion is tender. Add chick peas, tomatoes and broth and stir until mixed. Bring to a rapid boil and then reduce heat to a simmer and cook for 20-30 minutes. Add chopped spinach and cook for 5-8 minutes until spinach is just cook. Serve immediately.
Notes: You could add other vegetables into the soup if you liked. You could also add some shrimp or chicken if you wanted a meat element, but the soup stands alone with the chick peas and is hearty in and of itself without extras.
Posted by Dianne at March 20, 2008 7:37 AM
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I must be hiding under a bush or something, because I didn't even think to put tomatoes and chick peas together. But this sounds sooo good!!
Posted by: Deborah at March 20, 2008 2:09 PM
A while back I was trying to come up with a different combo for soup and I decided to try chickpeas and tomatoes. It turned out fabulously and Alexis and I like it together. :o)
Posted by: Dianne at March 20, 2008 2:59 PM