Basque Vegetable Soup

By Hklbrries

Ingredients

• 1 1/2 cups dried chickpeas, soaked overnight, drained
• 2 large onions, chopped
• 5 large garlic cloves, chopped
• 1 medium turnip, cubed (1/2-inch)
• 4 carrots, chopped
• 4 medium potatoes, unpeeled, cubed (1/2-inch)
• 2 leeks, white parts only, chopped
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 tsp dried thyme leaves
• 1/2 small cabbage head, shredded
• 1 cup dry red wine
• Salt, to taste
• Pepper, to taste
• 1 1/2 cups croutons

Details

Servings 8

Preparation

Step 1

Place all ingredients, except cabbage, wine, salt, pepper and croutons, in a large saucepan and add water to cover; heat to boiling. Reduce heat and cover, simmered, until vegetables are tender, about 20 minutes. Add cabbage and wine and simmer, covered, 15 to 20 minutes. Season to taste with salt and pepper.

Serve soup in bowls; sprinkle each with croutons.