Garbanzo and Pea Soup With Ginger-Carrot Broth
This vegetarian soup is packed with protein and full of flavor. Try our recipe for garbanzo and pea soup with ginger-carrot broth today!
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion
- 2 lbs of carrots cleaned and chopped
- 50 g chunk of ginger root ~ 2 in, chopped
- 8 cups chicken or vegetable broth
- 2 15 oz cans garbanzo beans chickpeas
- 1 pound bag of frozen peas
Instructions
- Over medium-high heat, heat the oil in a soup pot and saute the onion, carrots and ginger until the onion becomes translucent and the carrots brown slightly.1 tablespoon olive oil, 1 large sweet onion, 2 lbs of carrots, 50 g chunk of ginger root
- Add the broth and bring to a boil. Lower the temp to medium and continue to boil until the carrots are soft. Puree with an immersion blender or transfer for a traditional blender.8 cups chicken or vegetable broth
- Once the carrots are pureed in the broth, add the chickpeas and simmer for 10 minutes.2 15 oz cans garbanzo beans
- Add the peas, stir and simmer for 5 minutes before removing from the heat. This way the peas don't overcook.1 pound bag of frozen peas
- That's it! The soup took me pretty much 30 minutes from start to end and I enjoyed it for lunch yesterday.
Nutrition
Calories: 237kcalCarbohydrates: 43gProtein: 10gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1029mgPotassium: 752mgFiber: 11gSugar: 16gVitamin A: 19895IUVitamin C: 32mgCalcium: 90mgIron: 3mg
Tried this recipe?Let us know how it was!