Make a big ol’ pot of Tomato Chick Pea Soup

Tomato Chick Pea Soup

Saving time … eating well.

I am blessed with children who enjoy a variety of foods. My son doesn’t like chunks  of tomatoes, but he’ll eat tomato soup. My middle daughter despises refried beans but will eat a boat load of baked beans. My oldest daughter detests cauliflower. All three know the merits of spices and herbs. Balsamic vinegar dressings, cheeses like feta and gorgonzola, and even red pepper flakes are common staples in our meal planning.

I try to avoid daily lunch dilemmas. Frequent peanut butter and jelly sandwiches don’t appease the palates of my little culinarians. Taking time from our every day studies to come up with a noon meal can leave me uninspired when dinner time rolls around. So … a big batch of soup or pot of something  at the beginning of the week is key. A pot of soup will last us 2-3 meals. And anything that reduces the daily dirty dish count is a winner in my book! And … it’s how I discipline myself and teach them Time. On Purpose. There’s a party going on here today. After you make your soup and set it to simmering, click over there and discover tips for taking, making and savoring time from a host of folks who make it a point to live with purpose.


Tomato Chick Pea Soup

Two 28 oz. cans of whole tomatoes (no salt added)
1 can Hunts fire-roasted spicy diced tomatoes
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 teaspoon dried sage
32 oz. low-sodium beef stock (you could use chicken, but we were out!)
3 cans chick peas, drained and rinsed
1/2 cup fresh parsley, finely chopped
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1-2 teaspoons salt (depends on your taste buds!)
Freshly grated Parmesan cheese
Olive oil (about 2 Tablespoons)
1-2 Tablespoons honey (optional)


Tomato Chick Pea Soup recipe

Pour the whole tomatoes into a blender and liquefy. You could also use a food processor. I would have, but the blade to mine has disappeared. Gone … and nobody knows where it is. I’ll probably find it in the sandbox or somewhere. 

Drizzle olive oil in a stock pot and add onions and garlic. Saute in oil until both are tender and just beginning to brown.

To the stock pot, add liquid tomatoes, diced tomatoes, beef broth, sage, salt, pepper and red pepper flakes. I also added 1-2 Tablespoons of honey to slightly  sweeten soup and cut back on tomato acidity for the kids’ sake. It’s up to you!

Bring to a boil, then add chick peas and fresh parsley. Simmer for 10 minutes and serve with freshly grated Parmesan cheese and a French baguette. Enjoy!


Lunch time at homeschool

My hungry pupils gave it a thumbs up. After they filled their rumbly tumblies, that is.

This soup … the warm day … it has me thinking about my garden.

Is there anything better than fresh, ripe tomatoes? Mmm. I think it’s time to look through my seed catalogs. There’s no time like the present to start thinking ahead to spring planting and summer harvest! And hey …

Burpee is having a special sale!
20% off orders over $70 with code FEB2070, through 2/28 at!

Go exploring! You may enjoy these previous posts.


  • comment-avatar
    Fawn Weaver January 29, 2013 (7:44 pm)

    Oh my goodness! When I went to Israel, every place we went served chickpeas. By the time we got to day 7, I told my husband, “If I have to eat another chickpea I’m going to scream!” So we found a great little Italian place in the middle of Jerusalem (LOL) and all was well. Years later, I still don’t eat many chickpeas but I’m starting to try some a little more at a time.

    • comment-avatar
      Farmgirl January 30, 2013 (7:15 am)

      Well I hope you try the soup and enjoy a few chickpeas, Fawn! 🙂 Your story reminded me of time I spent in Poland. We longed for “American-style” food after several months and finally came upon a restaurant that offered spaghetti and French fries! (Thank goodness for Italy and France!)

  • comment-avatar
    edie January 30, 2013 (7:27 am)

    THAT picture of those cute little soup eaters is ADORABLE.
    I love it. And you.
    Thanks for linking up!

    • comment-avatar
      Farmgirl January 30, 2013 (7:44 am)

      Thank you, Miss Edie! The feeling is mutual! 🙂

  • comment-avatar
    laura January 30, 2013 (10:34 pm)

    Farmgirl –
    How is it I’ve not met you before today?
    Visiting from Edie’s – so glad you linked up!
    Definitely in the early stages of blog crush…I’m all starry eyed at many of your posts that have caught my interest.
    Hear! Hear! to adventuresome palates – slowly, ever forward, but oh so slowly, I’m intentionally encouraging and cultivating a wider range of tastes, textures, and food adventures at our farm table. It’s not what I posted about, but it’s definitely something I’m doing on purpose!
    Glad to meetchya-

    • comment-avatar
      Farmgirl January 31, 2013 (6:32 am)

      Hi Laura, I’ve been visiting your digs, too! I do believe we have much in common! Including an affinity for late night and early morning literary lounging! 🙂