To make a vegetarian vegetable soup, substitute vegetable broth for chicken broth.

Recipe by Oxmoor House January 2004

Gallery

Recipe Summary

prep:
16 mins
cook:
35 mins
total:
51 mins
Yield:
10 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add leeks and next 4 ingredients; cook 7 minutes or until tender. Add broth, chickpeas, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add green beans and salt; cook 10 minutes.

    Advertisement

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

153 calories; fat 2.3g; saturated fat 0.3g; protein 5.8g; carbohydrates 29.9g; cholesterol 0mg; iron 2.5mg; sodium 623mg; calories from fat 14%; fiber 5.6g; calcium 76mg.
Advertisement
Advertisement