Soup Recipes » Tomato Soup » Hearty Tomato Chickpea Soup

Hearty Tomato Chickpea Soup

Ingredients -

About 2 cups Chicken Broth, Vegetable Broth, as needed
2 to 3 tablespoons Extra-Virgin Olive Oil
1 medium Onion, chopped (about 1-1/2 to 2 cups)
1 medium Carrot, finely chopped (about 3/4 cup)
1 Celery Stalk, finely chopped (about 1/2 cup)
1 tablespoon Cumin Seed
2 Garlic Cloves, peeled
2 to 3 cups canned Chickpeas, drained and rinsed
1 (28 ounces) can Diced Tomatoes
Salt and Fresh Ground Black Pepper
2 to 3 tablespoons coarsely chopped Flat-Leaf Parsleyor Prepared Pesto Sauce
Tabasco Sauce (optional)

Preparation:

1. Heat 2 cups of broth in a small saucepan over low heat.

2. In a large pot, heat the olive oil to hot.

3. Add the vegetables and sauté for 3 minutes over low heat.

4. Add the cumin and cook for 1 minute or until fragrant.

5. Add the garlic, chickpeas and 3 cups of diced tomatoes.

6. Cover and bring the mixture to a boil.

7. Reduce the heat to low and simmer for 10 minutes.

8. Add broth as needed to maintain soup consistency.

Soup Making Tips -
Selecting Tomatoes

	When choosing tomatoes from the grocery store or farmers market, look for those with dark, deep coloring and a sweet fragrance. The darker the color, the higher the concentration of lycopene, a health promoting phytonutrient. Ripe tomatoes are soft and yield slightly to the touch. Avoid skins with wrinkles, bruises, cracks or overly soft spots. Puffy tomatoes have more waste and an inferior flavor.

Soup Making Tips -
Selecting Canned Tomatoes

	Choose American brands for safety when selecting canned tomatoes. Many foreign countries have more lenient regulations, restrictions and standards for containers containing lead. Tomatoes are acidic and can cause corrosion to the metals in the cans, which can result in lead consumption and poisoning.

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