Chickpea Vegetable Soup with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams chickpeas (dried from the can or half the amount and soaked overnight)
- 1 onion
- 1 garlic clove
- 200 grams starchy potatoes
- 1 stalk Leeks
- 1 green Bell pepper
- 1 red Bell pepper
- 80 grams fresh Chestnut mushroom
- 100 grams Bacon (diced)
- 1 Tbsp sunflower oil
- 800 milliliters Beef broth
- 100 grams grated Hard cheese
- 2 Tbsps chopped parsley
- 1 splash White vinegar
- salt
- peppers
Preparation steps
1.
Rinse the chickpeas and drain. Peel the onion and garlic and dice.
2.
Rinse, peel and dice the potatoes. Cut the leek in half, thoroughly rinse, trim and cut into strips. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into thin strips. Brush the mushrooms and cut them according to size in half or quarters. Saute the bacon, onion and garlic in hot oil. Deglaze with the broth. Add the potatoes, chickpeas and leeks. Cover and simmer for about 20 minutes. Then add the bell peppers and button mushrooms and simmer another 10 minutes. Finally, sprinkle in some cheese, add the parsley and season with a dash of vinegar, salt and pepper. Transfer to bowls and serve with the remaining cheese on the side.
