Recipe Hearty Chickpea Vegetable Soup
1520 Recipe Hearty Chickpea Vegetable Soup

Recipe Hearty Chickpea Vegetable Soup


Recipe Hearty Chickpea Vegetable Soup

1 tablespoon olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 teaspoons ground cumin
2 cans (14 3/4 ounces each) low-sodium vegetable or chicken broth
1 cup water
4 cups cubed butternut squash (about 1 medium squash)
1/4 teaspoon salt
1 can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
1 can (14 1/2 ounces) sliced carrots, drained
3 cups kale, coarsely chopped

  1. In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
  2. Add broth, water, butternut squash and salt. Over high heat, heat to boil.
  3. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
  4. Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.
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From the same category: (Soups)

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