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.