CHICKPEA VEGETABLE SOUP

A hearty and delicious vegetable soup with chickpeas. This vegetarian version of the feel-good chicken soup has all the same warm and comforting flavors, and is loaded with vitamins and minerals.

INGREDIENTS

•  1 yellow onion, peeled and chopped
•  4 carrots, diced or sliced
•  3 celery stalks, diced
•  1 1/5 cups diced potatoes (I used baby yellow, red, and purple potatoes)
•  4 cloves garlic, minced
•  1 teaspoon dried thyme
•  4 cups water (or your favorite broth)
•  1-2 tablespoons No Chicken Base (if using water)
•  2 (15 oz.) cans chickpeas, drained and rinsed
•  1/3 cup chopped fresh parsley

INSTRUCTIONS

1. In a large soup pot over medium low heat, saute onion in a tablespoon of olive oil or water until softened, about 5 minutes. Add the carrots and celery, and saute until veggies just begin to soften, another 2 minutes. Add the potatoes, garlic, and thyme and saute another minute. 
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