A hearty vegetable soup.
- 1 pound chick peas (canned)
- 1 medium onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 tsp. salt (or salt to taste)
- 1/4 tsp. pepper (or pepper to taste)
- 1 clove garlic
- 1 bay leaf in a large pot
- 3 Tbsp. beef bouillon (Loney's)
- 1 28 oz. can diced tomatoes
Cover chick peas with one quart of water ( 4 cups). Add onion and seasonings and beef bouillon. Bring to a boil, then reduce heat to simmer. Simmer about 30 minutes. Add vegetables and simmer for another 30 minutes, or until vegetables are tender. Add tomatoes. Heat and serve hot.
Source: Better recipes.com and I added beef bouillon and tomatoes to make it tastier.
By Raymonde G. from North Bay, Ontario
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