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Chickpea Soup

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail

Chickpea Soup
Exchanges
Serves: 6 (1-cup) Servings

- 1 teaspoon virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 celery stalk, sliced
- 1 carrot, sliced
- 1/2 small red bell pepper, diced
- 1 cup canned Italian plum tomatoes with liquid
- 1/2 tsp dried leaf basil...or...1-1/2 tsp chopped fresh basil
- 1 cup canned chickpeas (garbanzos), rinsed, drained
- 4 cups reduced-sodium chicken broth
- Pepper to taste

In a non-stick saucepan, heat the oil and cook onion, garlic and celery 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 20 minutes.

One 1-cup serving equals: Calories: 74, Cholesterol: 0 mg, Carbohydrates: 13 g, Protein: 5 g, Sodium: 96 mg, Fat: 1 g ++++ Exchanges: 1 Starch/Bread