Tomato Chick Pea Soup
Soups are my favorite thing to make all year around. Tomato soup being the favorite of most of my crew. Chick peas??? Not so much but after cooking in the tomatoes, no one seemed to even notice they were in the soup! This is so easy to make and can be made ahead of time in the slow cooker. Toss everything in a let it go. This recipe uses a dutch oven but you could easily toss everything in the slow cooker before you start your day.
3 Tablespoons Olive Oil
3 Celery Stalks
1 Red Bell Pepper
1 Garlic Clove (minced)
1 Tablespoon Turmeric
1/4 tsp cayenne ground (see notes)
1 Tablespoon Coriander (ground)
1 teaspoon Cinnamon (ground)
28-30 ounces of canned or fresh tomatoes
96 ounces Vegetable broth
12-15 ounces Chickpeas (garbanzo beans)
salt and pepper
Garnish with Lime wedges, green onions or cilantro (optional)
Clean and dice the onions, celery, carrots, and red peppers.
Heat olive oil in a large dutch oven on medium heat on stove top.
Start cooking the onions and celery for 4-6 minutes until the onions become translucent.
Add the carrots and red bell pepper as well as the dry spices and continue cooking for another 5 minutes.
Stir in the minced garlic clove, tomatoes, zucchini and vegetable broth.
Allow to simmer until the vegetables are tender.
Rinse the chickpeas and add to mixture.
Salt and Pepper to taste.
Just before serving squeeze the lime over the top or offer lime wedges with soup bowls.
If you think your crew might push back on the chick peas in the soup, use your immersion blender just before serving.
We served this we grilled cheese sandwiches or garlic bread. Both are great for dipping in this wonderful soup! This soup is also good served cold with fresh veggies.
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