Chickpea Vegetable Soup
![](https://www.easttexasfoodbank.org/wp-content/uploads/2018/12/chickpea-veggie-soup-250x250.jpg)
Chickpea Vegetable Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Image Source/ Recipe Source:www.cookingnytimes.com
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups peeled and chopped sweet potatoes
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1 tomato chopped
- 1 10 oz package frozen mixed vegetables
- 1 15 oz can garbanzo beans, drained
- salt to taste
- ground black pepper to taste
Instructions
-
In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
-
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.
-
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.