Name: Roasted Red Pepper and Chickpea Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 – 15 oz can garbanzo beans; 28 oz unsalted plum tomatoes, peeled and whole; 1 -12 oz jar of roasted bell peppers; 1 small sweet potato, cubed; 16 oz chicken or veggie broth (more if you want thinner soup); 3 TB garlic paste or 4 garlic cloves diced; 3 TB smoked paprika; 2 TB cumin; 2 packets sazon; salt to taste

Roasted Red Pepper and Chickpea Soup

A creamy soup spiced with cumin and smoked paprika

Author: Shelley
Prep Time: 5
Cook Time: 30
Total Time: 35
Yield: 8 servings 1x

Scale

Ingredients

2 – 15 oz can garbanzo beans
28 oz unsalted plum tomatoes, peeled and whole
1 –12 oz jar of roasted bell peppers
1 small sweet potato, cubed
16 oz chicken or veggie broth (more if you want thinner soup)
3 TB garlic paste or 4 garlic cloves diced
3 TB smoked paprika
2 TB cumin
2 packets sazon
salt to taste

Instructions

Bring all ingredients to a boil EXCEPT roasted bell peppers and turn down to med-high heat.
Once sweet potato is cooked through and soft enough to mash, turn down heat to a simmer. and add roasted bell peppers.
Let simmer for approx. 5 minutes
Using a stick blender, blend ingredients until smooth or desired texture
Adjust seasonings to taste
Serve with a dollop of sour cream, greek yogurt or feta cheese

Find it online: http://bodyfoodfreedom.com/2013/03/06/grilled-cheese-tomato-roasted-pepper-soup/