Chickpea Vegetable Soup

This is a delicious, hearty, vegan soup (if you use the brewer's yeast instead of grated parmesan cheese). The chickpeas really give it the heartiness and it is such a great soup for a cold winter meal. The combination of chickpeas and green beans make it a complete protein meal and the other vegetables balance everything out. It is also low in sodium. Grab some of your favourite crusty bread to sop up the juices. Enjoy!

Ingredients:

-one tbsp olive oil
-2 medium carrots, diced
-1/2 a vidalia onion, diced
-1 16 oz can chickpeas, rinsed and drained
-2 cups low sodium, low fat vegetable broth
-1 cup water
-2 cups green beans, cut in half cross-wise
-1 small red bell pepper, diced
-1 tsp hot picante sauce (optional)
-1/2 cup frozen corn
-1/2 cup frozen peas
-1 tsp dried parsely
-1 tsp garlic powder
-1/2 tbsp freshly ground black pepper




Directions:

1. Heat the oil in a large pot over medium heat. Add the carrots, onion and 1/2 teaspoon black pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add the vegetable broth, green beans, chickpeas, and frozen peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the freshly grated parmesan cheese (or brewer's yeast for a true vegan meal).