I started trying different soups when I began dating my husband in 1998. He loves soup and would happily have it with every meal. Since having my children, I’ve experimented with different recipes that allow me to incorporate a variety of vegetables, proteins, and leafy greens that my entire family can enjoy. My chickpea, potato and veggie soup is a simple, hearty favorite you can serve all year round.Coat the bottom of a large pot or Dutch oven with olive oil over medium heat. Add the diced potatoes and stir to cover with the olive oil. Continue this process for approximately 5 to 6 minutes or until the potatoes are slightly brown. Season with salt and pepper. Next, add in your chopped onion, stirring with the potatoes. Allow onions to become somewhat translucent or tender. Add in minced garlic and stir. Lower stovetop heat and pour in one quart of chicken stock. Add 1 cup of carrots and drop in 2 bay leaves. Raise the heat back to medium, partially cover the pot, and bring to a boil.
3 Tablespoons of Olive Oil
3 Large Russet or Idaho Potatoes, peeled and diced
1 large onion, chopped
1 Tablespoon minced garlic
1 cup of carrots, peeled and chopped
1 28 ounce can of chickpeas, rinsed and drained
1-quart chicken stock
1 half bag of frozen spinach
Salt and Pepper
2 Bay Leaves
Once you’ve reached a boil, use a fork to ensure carrots are tender. Taste and season with additional salt and pepper if needed. Add can of chickpeas. Let simmer for 20 minutes on low heat. Add ½ of a bag of frozen spinach to soup. Bring back to a boil and serve. You can add additional chicken stock or water for desired consistency.