Vegan Recipes - Soups

Chickpea Soup

From Conveniently Vegan by Debra Wasserman (The Vegetarian Resource Group, 1997)
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Ingredients:

Two 19-ounce cans chickpeas, rinsed and drained
6-7 carrots (1 pound), peeled and finely chopped
2 large onions, finely chopped
1 Tablespoon oil
Salt and pepper to taste
10 cups water

Directions:
Saute chickpeas, carrots, and onions in oil over medium heat in a large pot for 5 minutes. Add seasonings and water. Simmer 30 minutes and serve warm. Serves 6-8.

Comments:
Here's a great substitute for chicken soup and it's easy to prepare!

Total calories per serving: 228, Fat: 6 grams, Total Fat as % of Daily Value: 9%, Protein: 8 grams, Iron: 3 mg, Carbohydrates: 38 grams, Calcium: 82 mg, Dietary Fiber: 12 grams, Sodium: 250 mg.

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