Chick Pea Soup

This recipe for the chick pea variety of French Canadian soupe aux pois is from the kitchen of Judith Michaels, De Pere, WI

  • 1 pound chick peas (canned)
  • 1 medium onion, chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 tsp. salt (or salt to taste)
  • 1/4 tsp. pepper (or pepper to taste)
  • 1 clove garlic
  • 1 bay leaf
  • In a large pot, cover chick peas with one quart of water. Add onion and seasonings. Bring to a boil, then reduce heat to simmer. Simmer about 30 minutes. Add vegetables and simmer for another 30 minutes, or until vegetables are tender. Serve hot.


    [Back to Kitchen]