Wednesday, January 19, 2011

Split Chickpea Soup

Happy New Year, everyone! I did quite a bit of cooking over the holidays, but didn't have enough time to document anything, so I took a bit of a hiatus but now I'm back. And come bearing gifts of a new soup recipe!

Winter is the perfect time for soup and I've been on such a huge split pea soup kick lately, that I decided to come up with my own version, but with a bit of a variation.

Split Chickpea Soup

16 oz Bagged Beans (8 oz Split Peas / 8 oz Chick Peas)
6 Cups Water (Plus a few more cups - optional)
6 tsp Chicken Style Consomme (I used Osem)
1 Red Onion (chopped)
2 Stalks of Celery (chopped)
1 1/2 tsp Garlic (minced)
1 Bay leaf
Olive Oil (for sautéing)
Salt and Pepper (to taste)
4qt stock pot (or sauce pan)

Rinse and drain the peas and chick peas and then set them aside.

Chop up the onion and the celery sticks. Pour a little olive oil in the pot and saute the onions over low to medium heat. After a few minutes, add in the celery and garlic and saute another couple of minutes.

Add the peas, chick peas and water to the pot. Stir to mix everything together and then bring the water to a boil. Add consomme - stir. Add the bay leaf.

Cover and turn heat down between low to medium so that the water stays at a simmer.

Let soup simmer for 1hr & 15 minutes.

Remove bay leaf and puree the soup using a food processor or blender. The soup should be really thick so once you pour it back into the pot, add 1-2 cups of hot water. Stir. If soup is still too thick, add more water until desired thickness is achieved.

Add salt & pepper. Serve.

Makes about 8-10  servings

(The longer the soup sits, the thicker it gets, so you can always thin the soup out by adding a bit of water to it before reheating it.)

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