VEGETARIAN VEGAN CHICKPEA VEGETABLE SOUP (LOW SODIUM)
This is vegetarian or Vegan depending on if you add cheese. I don't like cheese, but my husband and children add parmesan. I took an existing recipe and tweaked it a lot to make it flavorful enough.
Provided by Chef TanyaW
Categories < 4 Hours
Time 1h50m
Yield 8 , 8 serving(s)
Number Of Ingredients 19
Steps:
- Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans).
- Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning.
- Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese).
Nutrition Facts : Calories 288.6, Fat 7.3, SaturatedFat 0.9, Sodium 498.3, Carbohydrate 45.8, Fiber 13.2, Sugar 11, Protein 13.4
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