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Chickpea Soup

A hearty vegetable soup.


  • 1 pound chick peas (canned)
  • 1 medium onion, chopped
  • 1 cup diced carrots
  • 1 cup diced celery
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  • 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 and I added beef bouillon and tomatoes to make it tastier.

By Raymonde G. from North Bay, Ontario

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