Fabios Chickpea Soup

Name: Fabios Chickpea Soup
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 cups chopped sweet potatoes; 3 cups chicken broth; 1 bay leaf; 1 teaspoon dried basil; 12 teaspoon dried thyme; 14 teaspoon paprika; 12 teaspoon crushed red pepper flakes; 1 large ripe tomatoes, chopped; 10 ounces fresh green beans, cut in 2 inch lengths; 1 (16 ounce) cancooked chickpeas, drained

13 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cups chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
12 teaspoon dried thyme
14 teaspoon paprika
12 teaspoon crushed red pepper flakes
1 large ripe tomatoes, chopped
10 ounces fresh green beans, cut in 2 inch lengths
1 (16 ounce) cancooked chickpeas, drained

Directions

1

Warm the oil in a nonreactive large saucepan over moderate heat.
2

Add the onion, garlic and peeled, chipped sweet potatoes (you can also use carrotts or winter squash, such as acorn or butternut) and saute 5 minutes.
3

Stir in the broth, bay leaf, basil, thyme, paprika and salt and pepper to taste; bring to a boil.
4

Reduce the heat to medium low, cover and simmer until the vegetables are tender but not mushy, about 15 minutes.
5

stir in the tomato, green beans (you can also use 1 10 oz.
6

package frozen green beans, thawed and cut into 2 inch lengths) and chickpeas.
7

Simmer, uncovered, until tender, about 10 minutes more.
8

Serve hot.