Vegetable Soup with Chickpeas Recipe
I offer you a very tasty, hearty and almost low-fat soup. Despite the presence of a small amount of fried bacon, the dish is generally balanced in terms of fat and calories, because I have a negative attitude to fatty foods. Read the recipe and, if you want, try to cook it once.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Here is my hard zucchini “Butternut” (or maybe it’s not a zucchini, but a pumpkin, because the flesh is orange?) and a plump orange pumpkin Patearon. Peel these vegetables and cut them into small pieces. Also peel and slice some more zucchini zucchini. They are soft, and it takes less time to cook them, so it’s better to cut them larger.
  2. Carrots and onions are cleaned, then we cut onions, and carrots for soups, personally, I always grate on a coarse grater, because it takes a long time to cook. And to enhance the taste, cut 1-2 tomatoes into the soup. Put all the vegetables in a saucepan of a suitable volume, pour cold water and bring to a boil over high heat. Then reduce the heat to a low boil, cover the pan with a lid and cook. Personally, it took me 2 liters of water, because I poured vegetables so that they protruded a little. In the photo, vegetables without water.
  3. While the frying pan is boiling, we put 150-200 gr. of not too greasy bacon on a small non-stick frying pan and fry it quickly over high heat, stirring constantly (otherwise it will burn).
  4. The liquid formed during the heating process with melted fat is poured out and continue to fry over high heat, not forgetting to stir constantly.
  5. The whole roasting process takes a maximum of 5 minutes. Here are the fried pieces. Comparing photos of raw and fried bacon, you can see that the latter has noticeably decreased in volume.
  6. Meanwhile, our water has boiled or is boiling, and we add the ruddy bacon to the pan, mix everything, cover and cook on low heat until the vegetables become soft. It took me about 40 minutes. during the cooking process, it is recommended to mix the contents a couple of times for a more uniform heat treatment.
  7. In 15-20 minutes. before the end of cooking, add pre-cooked and mashed (or simply boiled whole grains) chickpeas to the pan. Mix thoroughly with vegetables and bacon. I prefer to cook chickpeas the day before, chop them directly with the water in which they were cooked, put them in 250 ml jars and freeze. In one jar of 250 ml. I have about 200 gr. of product. Then it is very convenient to add the existing blank, for example, to soup.
  8. At the end of cooking, using an immersion blender, lightly chop the vegetables / chickpeas with bacon in the same pan where they were cooked. The mass turns out to be very thick, it can be seen in the photo. Then dilute the soup with water to the desired consistency. To do this, I pour boiling water from the kettle. Mix everything together.
  9. Now take a small saucepan (I have 7 ladles), put it next to the frying pan, pour some soup from a large saucepan (about 5 ladles) into it and grind it with an immersion blender into an almost smooth homogeneous mass. Only in a small ladle it is possible to achieve the necessary homogeneous consistency, and in a large saucepan it is almost impossible. I always cook any soups this way. And especially the ones with bacon slices.
  10. Pour the contents of the ladle onto plates (I have one ladle for one and a half plates), also chop the remaining soup. How much you need – pour on plates, the rest – in a tureen, which cool and put in the refrigerator. And plates of hot soup are served to the table with small crackers made of black bread. Enjoy your meal! The soup turns out thick and velvety, but there are a few tiny pieces of bacon in it, similar to poppy seeds, maybe less. We like it. I hope you like it too.
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