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A hearty soup perfect for a winter day or a rainy fall evening.

Preparation time:
Cooking time:



2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium potatoes, peeled and diced
2 medium celery stalks, diced
Handful of celery leaves, chopped
16-ounce can diced tomatoes, undrained
1 cup tomato sauce
2 bay leaves
2 teaspoons Italian herb seasoning
1 cup chickpeas, drained and rinsed
1 cup frozen peas, thawed
2 tablespoons minced fresh parsleysalt and pepper to taste
1/2 to 1 pound beef- ground or any type just fine


In a large pot, heat the oil over medium-low heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and continue to sauté until both are golden. Add the carrots, celery, leaves and potatoes, and add pre-boiled beef. Add just enough water to cover the ingredients. Stir in the tomatoes, tomato sauce, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender. Add the chickpeas, peas and parsley. Add water if soup has become too thick. Season with salt and pepper. Simmer another 20 to 30 minutes, or until vegetables are completely tender. Discard bay leaves and serve.

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