Thursday, October 13, 2011

Soup. I just can't get enough of it!

I created another fabulous soup recipe on Tuesday night.  Because apparently, soup isn't just for Monday night anymore, it's also for Tuesday night.

Dan and I had to go to a PTO meeting on Tuesday night and since I never know what time he's going to be home from work, I decided it would be another good soup night.

We love this recipe so much that I decided to turn it into a soup.  And it turned out to be really delicious, if I do say so myself.

Beth's Italian Chicken and Chickpea Soup

Ingredients

  • 2 cans (12.5 oz) cooked chicken
  • 3 cups chicken broth
  • 3 tablespoons dried rosemary
  • 3 cloves garlic, minced
  • 2 cans (15 oz) tomato sauce
  • 2  teaspoons Italian seasoning
  • 1 teaspoon cayenne pepper
  • 3 teaspoons white sugar
  • 1/2 teaspoon crushed red pepper flakes (use less if you don't like spicy food)
  •  1 can (15 oz) garbanzo beans, drained and rinsed 
  • freshly grated Parmesan cheese

Directions 

  1. Combine everything except garbonzo beans into crock pot.  Cook on low for 4 hours. 
  2. 30 minutes prior to serving, pour garbanzo beans into crock pot.  
  3. Garnish with Parmesan cheese.






For more slow cooker recipes, visit Sandra at Diary of a SAHM.

4 comments:

Sandra said...

Oooh soup, I love a good soup and this one looks amazing, thank you for sharing :)

Mari said...

I love soup! This looks like a good one!

rhemashope said...

looks delish!!! can you come over and make it for me? pretty please?

Christina said...

This looks so good. I love a good soup too. I also love things that are not so hard to make. So this fits the bill.