Tuesday, February 23, 2010

Quick Mediterranean Soup

Since I've stopped eating sandwiches at lunch, soup has been my food of choice. I didn't have time to cook any over the weekend, so I decided to try a recipe from the Easy Beans cookbook, Quick Mediterranean Soup. Since I don't have time during my lunch break to cook a whole pot of soup, I put all the ingredients in a crock pot this morning.


A chopped onion:

Two chopped potatoes:

A can of chick peas:

Tomato paste:

Chicken stock & spices:
Then, I set the Crock Pot to high and let it cook for 4 hours.

Before serving, I added some freeze-dried parsley (not nearly as good as fresh), several drops of hot sauce, salt, and the juice of one lemon.

I let that simmer for a few minutes before helping myself to a big bowl for lunch.

While this soup seemed a little bland at first, it started to grow on me by the time I was finished. Maybe the leftovers will have a little more cook. On a scale of 1-5, I'd give it a 2.5.

Quick Mediterranean Soup
1 can chickpeas
2 tablespoons of dried parsley
1/4 tsp. freshly ground pepper
1/2 tsp. turmeric
1/2 tsp. ground ginger
1 1/4 tsp. cumin
1 onion, chopped
2 medium potatoes, peeled and chopped
2 Tbsp. tomato paste
6 cups of chicken broth
8 drops of Tabasco sauce
Juice of one lemon
Salt to taste

Combine the first 10 ingredients (chick peas-stock) in a slow cooker. Cook on high for 4 hours. Remove lid, and add the lemon juice and Tabasco sauce, and season with salt to taste. Simmer a few minutes more and serve.

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