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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chick Pea And Vegetable Soup

Recipe Tags: Soup Recipes

Date Added: December 17, 2012

Ingredients:

1/3 Pound Chickpea Dried soaked overnight in water and drained
4 Tablespoons Olive Oil or lard
1 Unit Onion chopped
2 Unit Celery diced
2 Unit Carrots diced
1 Unit Leek white and pale green parts
2 Unit Cloves Of Garlic chopped
2 Cups Cabbage Shredded
1 1/2 Cups Plum Tomatoes Canned chopped with their juice
2 Teaspoons Tomato Paste 6 oz.can
7 Cups Chicken Broth **
1 Unit Zucchini chopped
1/3 Cup Macaroni cooked and
1 Unit Salt to 1 ts
1 Unit Ground Pepper to taste
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Directions:

1. Soak the chick peas overnight in plenty of cold water; the next day drain the chick peas and rinse under cold water.

2. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes.

3. Increase the heat to medium, add the celery and stir-cook for 1 minute.

4. Add the carots and stir-cook for 1 minute; add the leek and stir-cook for 1 minute.

5. Add the garlic and cabbage, stir, cover the pot and cook for 2 minutes.

6. Add the tomatoes, tomato paste, and broth. Dump in the chick peas.

7. Bring the soup base to a boil; boil for 3 minutes.

8. Cover and simmer for 1 1/2 to 2 hours, or until chick peas are completely tender.

9. (The soup may be prepared in advance to this point).

10. To finish the soup, add the zucchini and elbow macaroni to the simmering soup.

11. Cover and continue to simmer for 12 minutes, or until the macaroni is al dente and the zucchini is cooked through.

12. Season with salt and freshly-ground pepper to taste.

13. Ladle the soup into warm bowls and serve piping hot.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Cabbage, Garlic, Celery, Onion, Olive Oil allergies.
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