Whether you are sick from Sinusitis and a sore throat, or because the Dow-Jones dropped 500 points today, this soup will soothe your tonsils and teach you how to start to eat cheap. Beans and ramen noodles are in our future. I must say I always use canned beans. Soup should not take two days to make. I have not the patience for dried beans, though if I wish to avoid starvation I may have to start cooking lentils. By next year we may all be eating acorns. And tree roots.
This easy soup was made with canned chickpeas.
1 15 oz can chickpeas
1 15 oz can chicken broth.
Sea salt to taste
1 small yellow or white onion
Garlic powder to taste-just a few shakes of the little spice bottle
A dash of Herbes de Provence. And cumin- a half teaspoon or more to taste.
The onion always comes first. I cut it to bits in the bowl of my food processor, then sauteed it in 2 tbs of olive oil till it was soft and golden. Remember to add a little sea salt to sweat the onion a bit. Then open the chickpeas, drain them, and puree them in the food processor. Put the peas, the broth, and the onion in a sauce pan. Add the seasonings and taste, taste, taste. Heat through and serve. This is about 3 servings.
I doubt children would eat this since it resembles nothing they have had from McDonalds. But young adults, the middle-aged, and the old will all be looking for adventurous ways to cook cheap.