Smoked Paprika Chickpea and Chard Soup

October has ushered in the fall season and even though the weather has not cooled down during the day, in our hometown, the evenings are brisk and perfect for a bowl of hearty soup. This vegetarian selection of chickpeas and chard combined with nutty farro makes a delicious soup. I served it to our family this weekend and it was a 10 out of 10.  As we continue our Healthy Mind and Body challenge we encourage you to join us, click here for more information.

Ingredients
2 Tablespoons olive oil
2 cups chopped carrots
2 cups chopped onion
1 cup chopped celery
1 cup chopped parsley
3 cloves garlic chopped
2 teaspoons fresh rosemary chopped fine
1 bay leaf
3 cups organic vegetable broth
4 cups water
1 ½ teaspoons Spanish smoked paprika
1 teaspoon black pepper
½ teaspoon salt
1 can rinsed and drained chickpeas (garbanzo beans)
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
4 cups chopped swiss chard
3 cups cooked farro (cook as directed on package)
½ cup green onions
½ cup grated parmesan cheese

Directions
Heat olive oil in a large soup pot. Add onions, carrots, celery, parsley, garlic and bay leaf. Cook for 8 minutes until vegetables are tender. Stir frequently. Stir in broth and water and spices, chickpeas and tomatoes. Bring to a boil. Stir in swiss chard and farro and cook until chard wilts. Stir in green onions and top with cheese. Keep well in refrigerator for 5-6 days.
Serves 8

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Smoked Paprika Chickpea and Chard Soup

 

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October has ushered in the fall season and even though the weather has not cooled down during the day, in our hometown, the evenings are brisk and perfect for a bowl of hearty soup. This vegetarian selection of chickpeas and chard combined with nutty farro makes a delicious soup. I served it to our family this weekend and it was a 10 out of 10.

Author: Kerry

Recipe type: Soup

Ingredients

• 2 Tablespoons olive oil
• 2 cups chopped carrots
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped parsley
• 3 cloves garlic chopped
• 2 teaspoons fresh rosemary chopped fine
• 1 bay leaf
• 3 cups organic vegetable broth
• 4 cups water
• 1 ½ teaspoons Spanish smoked paprika
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 can rinsed and drained chickpeas (garbanzo beans)
• 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
• 4 cups chopped swiss chard
• 3 cups cooked farro (cook as directed on package)
• ½ cup green onions
• ½ cup grated parmesan cheese

Instructions

1. Heat olive oil in a large soup pot.
2. Add onions, carrots, celery, parsley, garlic and bay leaf.
3. Cook for 8 minutes until vegetables are tender. Stir frequently.
4. Stir in broth and water and spices, chickpeas and tomatoes.
5. Bring to a boil.
6. Stir in swiss chard and farro and cook until chard wilts.
7. Stir in green onions and top with cheese.
8. Keeps well in refrigerator for 5-6 days.
9. Serves 8

Nutrition Information

Serving size: 8 Calories: 300 Fat: 8 g Carbohydrates: 46g Sodium: 500 mg Fiber: 9g Protein: 12g

3.2.2925

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