Thursday, March 6, 2014

Chickpea Vegetable Soup

When I made this soup you won't believe it, but my 9 year old son, who has flu, and my daughter ate it and said, "mom it is so delicious, please make it everyday!" I was so happy! Yesssss approved.

Ingredients (serves 8-10):

1/2 cup chopped celery
1/2 cup chopped potatoes
1/2 cup red (purple) and green cabbage, chopped
1/2 cup zucchini, cut in small pieces
1/2 cup green pepper, chopped
2 cloves garlic, chopped
1/2 cup white onion, finely chopped
1 1/2 tablespoon avocado or olive oil
1/2 ginger, julians or paste
1 cup tomato, chopped
1/2 cup 100% whole wheat soup pasta
1 cup boiled chickpeas
3-4 curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon salt
1 teaspoon salt free organic blend mix
2 1/2 cup Hunt's tomato sauce or make your homemade sauce
3 cups water
1 Toscana rustic bread to make small baguettes 


  1. In a big pot, heat oil at medium heat. Add cumin seeds and curry leaves.
  2. Add onions and saute for 5 minutes until it becomes translucent.
  3. Add ginger and garlic and saute 1 minute.
  4. Add rest of the vegetables and tomato sauce. Stir for 5-7 minutes.
  5. Add pasta, chickpeas and water and keep stirring.
  6. Cover the pot. Occasionally stir for a minute or two.
  7. Cook it for 15 minutes and add salt and organic blend. Stir and cook it for another 5 minutes.
  8. Serve hot with toasted baguettes.

  1. Cut rustic bread diagonally 1/2" slice.
  2. Brush olive oil on slice and toast it for 5 minutes.

I love this soup!!!!!!!!!

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