Make a big ol’ pot of 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)
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!
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 Burpee.com!