Snow means Soup!: Chickpea Soup w/ Leeks & Swiss Chard

Dug this up from my archives

It’s snowed all over the north east for a few days and it is still oh so chilly.. and i’m in the mood for warming soup! Of course, use organic where you can. Enjoy 🙂

Chickpea Soup with Leeks and Swiss Chard

3 tablespoons extra-virgin olive oil
3 medium to large leeks, thoroughly washed and chopped
3 cloves garlic, minced
1 bunch swiss chard, stemmed and chopped
2 scant cups fresh and cooked chickpeas (garbanzo beans) or 1 can chickpeas, drained
5 cups vegetable broth
2 carrots, diced (optional)
salt, pepper (optional) to taste

In a stock pot, warm olive oil over medium heat. Add garlic, stiring until fragrant for 30 seconds. Add leeks and sauté, stirring frequently, until soft, 4-5 minutes.

Add swiss chard and chickpeas, stir for an additional 3 minutes.

Add vegetable broth. Simmer over medium-high heat for 20 minutes. Remove half of the soup and puree in blender or food processor. Add to remaining soup.
Simmer for an additional 5 minutes.

*Slow-cooking method: after sautéing leeks, transfer all ingredients to a slow cooker for 3+ hours.

Season to taste.


YGL staff