Just to warn you, most of my soups are not highly measured soups. I often add a little bit of this and a little bit of that. That, for me, is one great part of making soups: flexibility. If you want exact measurements, it isn’t happening today. If you want a great place to start, this is the place to be. This soup was tested the other night and got great reviews from everyone (even my picky-for-our-family, Babycakes liked it–except for the spinach).
1 lb of dried chickpeas (prepared in pressure cooker with 8 cups of water, 1 Tbl oil, and 1 tsp salt–at pressure 25 min. and natural pressure release for 15 minutes)
1 small can tomato paste
1 lb frozen corn
1 Tbl Italian Seasonings
1 heaping spoonful minced garlic
2 tsp salt
- In a large pot set to medium heat, add chickpea broth, 1-2 ladlefuls of chickpeas, and tomato paste
- With an immersion blender, blend ingredients until pureed.
- Add the rest of the chickpeas.
- Add the rest of the ingredients to your tastes. (I did not measure the spinach but put in as much as I thought looked good–not too much to overwhelm the soup.) Garlic, salt, and Italian seasonings are a personal preference too, adjust accordingly.
- Bring to boil and simmer until ready to eat.
- Serve with cornbread. (We tried out the Live G-free cornbread from Aldi and liked it.)
Where did this recipe come from?
This recipe was inspired by what regularly happens in this house called “what can I make with what I have until I can get to the grocery store.” Since this soup was so well received, we will add this to our meal rotation.