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Chick Pea Veggie Soup
In a large soup pot saute onions and garlic in ~2 tbs olive oil and ~1 tbs butter. Add fresh spinach or swiss chard to pot (ideally you will have enough to fill the pot almost to the top with the fresh greens. If fresh aren’t available frozen is fine use 1-2 bags. Add 1 quart canned tomatoes, chile* sauce to spice level desired and 16 oz bag of frozen garbanzo beans**. Add broth*** to almost cover all veggies. Bring to a simmer. Simmer for 15 minutes. Add feta cheese or sour cream. Serve.
This soup is very flexible as are all soups! Experiment with whatever vegetables or left-overs you have.
* Optional; Use whatever chile sauce you like don’t have a favorite? Try “el pato”, small yellow, red and green cans in the mexican food section, or sriracha hot chili sauce, we call it rooster sauce, clear bottle with white rooster and green lid in international food section. Or better yet, make your own!
*Can be substituted with black or other beans
** Can use water and add boullion or miso instead. follow ratios noted on package.
Ingredients
~2 tbs olive oil
~1 tbs butter
1 onion
4 cloves garlic
1 quart canned tomatoes