Friday, April 22, 2011

Tomato Soup with Bell Pepper, Spinach, and Chickpeas

I have prepared this recipe several times in slightly different versions. It's quick, easy, and very tasty. The basis for the soup can either be made from diced tomatoes or crushed tomatoes in combination with tomato sauce and broth (chicken, beef, vegetable etc.). I have enriched the soup with potato cubes, kielbasa, (pepper) salami, ham cubes. I usually serve the soup with sliced baguette. My son loves to dip the bread into this thick tomato soup.

1 tbsp olive oil
8 scallions, chopped
1 red bell pepper, in 1/2 inch cubes
2-3 garlic cloves, minced (or 1/2 tsp garlic powder)
1 tsp cumin
3 14-oz cans diced tomatoes
1 1/2 cups water
1 8.5-oz can tomato sauce
1 tbsp chicken (or vegetable) broth powder
1 15-oz can chickpeas
5-6 oz fresh baby spinach
1 tsp sugar
2-3 tsp red wine vinegar
freshly ground black pepper

Heat oil over medium heat. Add scallions and fry for 1-2 minutes. Add bell pepper, garlic, and cumin and stir for 1 minutes. Add tomatoes, water, tomato sauce, broth powder, and chickpeas. Bring to a boil and simmer for 15 minutes. Carefully mix in spinach. Simmer, stirring, until wilted, about 1-2 minutes. Remove from heat and season to taste with sugar, vinegar, salt, and pepper. Serve with baguette slices.

1 comment:

  1. Oooh! This makes me wish I lived somewhere cold. This looks like the perfect way to warm up after a few hours in the snow :) Buzzed!