Broccoli Pepper Paprika Canned Chickpeas Soup

Ingredients

• 16 ozCanned Chickpeas
• 6 cupsVegetable Broth
• 10 ozBroccoli
• 8 ozRed Bell Pepper
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 1 tspPaprika
• 2 tbspTomato Paste
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Prepare the Canned Chickpeas: rinse it, and drain it first if it is canned. Wash the Broccoli and Red Bell Pepper under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Broccoli, Red Bell Pepper, and Garlic for 6 minutes.
3. Stir in the Paprika, Tomato Paste, Table Salt, Black Pepper, Canned Chickpeas, and Vegetable Broth. Simmer for about 25 minutes until the base and vegetables are tender.
4. Stir the Canned Chickpeas soup well, adjust only with the listed seasonings if needed, and serve hot.