This Hearty Chickpea Vegetable Soup, featuring canned broth, garbanzo beans and sliced carrots, is perfect for the fall and winter seasons! Just half a cup of carrots can help protect your skin from sun damage. So grab a can and unlock the nutrients!
Instructions
In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
Add garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until vegetables are tender.
Credit:
Recipe courtesy of Cans Get You Cooking
