Instant Tomato Chick Pea Soup

By velma

Ingredients

• 3 cups of canned diced tomatoes
• 1 cup of cooked garbanzo beans
• 1 medium zucchini
• 1 large carrot
• 1 tsp basil
• 1/8 tsp black pepper

Preparation

Step 1

Grate carrots and zucchini seperately
In a saucepan on stove put tomatoes, grated carrots, seasonings and simmer for three or four minutes at medium heat
Add garbanzo beans/chick peas and grated zucchini heat thoroughly. Serve



Some variations:
Italian seasonings or a combination of oregano and basil work well together. Dill also makes a nice substitute
If soup is too thick add a little water
You could cook up a diced onion and a little garlic before adding the other ingredients.
Try sprinkling a little feta cheese on top