Chickpea-Vegetable Soup Vegan

(adapted from the March 2000 issue of Vegetarian Times Magazine)

3 Points Per Serving

5c Vegetable Stock

1 tsp. olive oil

1 medium onion, diced

2 cloves of garlic, minced (I use bottled chopped garlic-1 tsp.)

2 stalks celery, diced

1 c chopped green cabbage

1 tsp. dried basil

1 tsp. tarragon

1 tsp. dried thyme (I didn't have either tarrogon or thyme so I used 2 tsp. dried Italian seas.)

1/4 tsp freshly ground pepper

1/4 tsp pepper flakes

1 tsp. salt

2 small carrots, diced

1 1/2 c cooked or rinsed, canned chickpeas

2 c canned crused tomatoes (I used Italian flavored cut tomatoes)

1 tsp balsamic vinegar

3 Tbs. chopped fresh basil or parsley (I used basil)

In a large saucepan, heat the stock. Do not boil. Meanwhile, in a large pot, saute the onion and garlic in the oil for about 3 minutes. Add the celery and cabbage. add all of the herbs and spices except the vinegar. Cook 3 minutes. Add carrots, potato and hot stock. Bring to a boil and add the chickpeas and tomatoes. Return to a boil. Reduce heat and simmer for 45 minutes partially covered. Remove from heat, stir in vinegar. Let stand for 30 minutes, covered before adjusting seasonings if necessary. Ladle into bowls and garnish with basil.Serve

No serving size listed, I am guessing 1 Cup serving size

Per Serving: 163 calories, 6 g protein, 1.5 grams of fat, 4 g fiber,

Shared by: Mary P