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This soup is easy and will warm you up! Pair it with a simple sandwich (I like my own sun-dried tomato bagels with ham and dill pickle) for a filling meal.

Chickpea Soup

Serving Size : 10 

Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1 onion -- chopped
1 clove garlic -- minced
1/2 green pepper -- chopped
5 mushrooms -- chopped
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp basil
dash red pepper flakes
15 oz tomato sauce
15 oz chickpeas, canned
15 oz chicken broth

In a 3 qt saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Sauté for about 5 minutes, or until onions are tender.

Add the tomato sauce, chickpeas and broth. Reduce heat to low, cover, and simmer for 30 minutes.

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NOTES : Serving size is about 1 cup:

98 calories 2.9 g fiber 2.4 g fat 2 points

 

Recipe index: Recipes for Success

Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

Other newsletters that I write may be found at Linda on the Web

 

Linda Pulliam

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