quick chickpea vegetable soup
Servings: 2 servings
Calories: 219kcal
Ingredients
- 1 tsp olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 carrots diced
- 2 sweet potato diced
- 1 zucchini diced
- 4 cups broth
- 1 can crushed tomatoes
- 1 tsp salt omit if high blood pressure
- 2 tsp dried basil
- 1 cup peas or edamame frozen
- 2 cans or cups chickpeas 2 large cans chickpeas or 2 cups dried chickpeas cooked, drained and rinsed
Instructions
- in a large pot, sautee the onion and garlic in olive oil until soft
- add the carrot, sweet potato, zucchini, broth, canned tomatoes, basil and salt and bring to a simmer
- cook until the vegetables soften, then stir in the frozen peas, cooked chickpeas and serve
Nutrition
Calories: 219kcal | Carbohydrates: 47g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1748mg | Potassium: 1066mg | Fiber: 10g | Sugar: 17g | Vitamin A: 22228IU | Vitamin C: 40mg | Calcium: 121mg | Iron: 3mg