Butterbean & Chickpea Soup
Servings: 8
Calories: 172kcal
Ingredients
- 400 grams Butter Beans - Can
- 400 grams Chickpeas - Can
- ½ Large Onions – sliced
- 4 Garlic cloves – Sliced
- 2 tbsp Tomato Paste
- 1 tbsp Cooking oil
- 1 Liter Water
Spices
- 1 Chicken stock cube
- 2 Bay leaves
- ½ tbsp Dried Thyme
- ½ Tbsp Paprika powder
- ½ tbsp Cumin powder
- 1 tsp Turmeric powder
- ½ tbsp Salt
- ½ tbsp White pepper
- 2 tbsp Apple Cider Vinegar
Herbs
- 50 grams Parsley
- 50 grams Dill
Instructions
- Slice the onions and garlic. Preheat a pan on medium-low heat and sauté the onions and garlic in oil for 4-5 minutes. Add spices and a chicken stock cube. Drain and rinse the butterbeans and chickpeas. In a pot, combine them with tomato paste, bay leaves, and water.
- Gently stir and bring to a boil over high heat. Boil with the lid on for 30 minutes. Chop the parsley and dill. After cooking, stir in the herbs for added flavour and colour. Enjoy your healthy Butterbean & Chickpea soup!
Nutrition
Calories: 172kcal | Carbohydrates: 27g | Protein: 10g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 283mg | Potassium: 521mg | Fiber: 8g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 4mg