sketch of Bob above the Chick Pea Soup recipe.


1/3 c. red peppers, chopped
1/3 c. green peppers, chopped
1/3 c. celery, chopped
1 medium tomato, chopped
1 large onion, chopped (chop all of the above the size of a chick pea)
2 cloves garlic, diced
2 cans (15 1/2 oz. ea.) S&W chick peas, undrained (also called Garbonzo beans)
1 can of extra water if necessary to thin out soup

Sauté onion in 1/4 c. olive oil til softened. Add vegetables and simmer 7-10 minutes. Add chick peas and bring to a boil, reduce to a simmer and cook for 15 minutes. Garnish with oregano and crumbled bacon. Serve with Greek bread, olives and Feta cheese. You may add small meatballs as well.
Note: if you want a thicker soup, mash or puree 1 of the cans of chick peas.

Chick Pea Soup recipe is published in our March, 2000 Menu Minder.