Home > food, gluten free, recipes > Gluten Free Tomato, Bean and Chickpea Soup Recipe

Gluten Free Tomato, Bean and Chickpea Soup Recipe

July 4, 2013

Winter means soup. Well for me it does anyway and I have been happily making up soups for my lunches. Last week I didn’t have too many fresh vegies left in the fridge so I reached into the pantry instead… result was a yummy, easy soup.

Gluten Free Tomato, Bean and Chickpea Soup

Ingredients

Soup Ingredients

  • 2 small red capsicum
  • 1 litre gluten free vegetable stock (I make it up from Massell stock powder)
  • 1 tin chickpeas
  • 1 tin diced tomatoes
  • 1 tin red kidney beans

Method

  • Finely dice capsicum. Drain and rinse the chickpeas and red kidney beans.
  • Heat a little oil in a saucepan, cook the capsicum 2 or so minutes.
  • Add the chickpeas, beans, tomatoes and stock and stir.
  • Bring to a boil, then turn down to a simmer. Cook for 30 – 40 minutes.
  • Blend if desired. (I did).
  • Serve and Enjoy!

Gluten Free Soup

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