Vegetable soup with beans and chickpeas2 comments Jan 28th, 2010 | By Tobias | Category: Recipes, Soups
The cold weather here in Athens calls for a hot soup. Currently I am experimenting a lot with all sorts of vegetable soups. This time I wanted a soup that could as well be a whole meal, so I added beans and chickpeas which can be both pretty filling. Celery root and carrot fit the season perfectly.
Preparation time: 5 minutes
cooking time: 15 minutes
- 150 gram chickpeas
- 150 gram white beans
- 2 carrots
- 1 large potato
- 1/2 leek
- 1/2 celery root
- 1 red onion
- 2 bay leaves
- Salt and pepper
- some olive oil
- some vegetable soup stock
Soak the pulses over night in water or use canned ones.
Peel the celery root, the potato and the carrot. cube the celery and the potato. Chop the onion and the carrot into fine slices.
Add the vegetables to a soup pot with a bit of olive oil and let them fry for a bit. Add water and a the bay leaves as well as the soup stock. Add the pulses to the soup and let it all boil for 15 to 20 minutes. In case the pulses are canned add them towards the end of the boiling time.
Chop the leek into stripes and add to the soup. Season with salt and pepper.
With this recipe I participate the event CUCINA Rapida. A great collection of simple and fast recipes.