Chickpea Soup II

This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc.

• Calories: 193 Calories

Ingredients

• 1 onion, chopped
• 4 cups water
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can tomato sauce
• 1 green bell pepper, chopped
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• 1 pinch crushed red pepper flakes
• 5 button mushrooms, chopped
• ⅛ cup olive oil

Recipe Instructions

Step 1

In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.