This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Original recipe makes 6 servings
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste
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PREP
25 mins
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COOK
35 mins
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READY IN
1 hr
Directions
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition
Calories: 197 kcal
Carbohydrates: 29.6 g
Cholesterol: 0 mg
Fat: 6.1 g
Fiber: 6.1 g
Protein: 7.5 g
Sodium: 570 mg