Eastern European Chick Pea Soup
by aogzewalla
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INGREDIENTS
- 5 cups chick peas ; soaked overnight
- 2 1/2 quarts vegetable stock
- 3 large waxy potatoes ; cut into bite-size chunks
- 1/4 cup olive oil
- 8 ounces spinach leaves
- salt and freshly ground pepper
- 14 ounces kielbasa sausage ; cooked and sliced
INSTRUCTIONS
Drain the chick peas and rinse under cold water. Place in a large pan with the vegetable stock and bring to a boil. Lower the heat and cook slowly for about 1 hour.
Add the potatoes, olive oil, and salt and pepper to taste and cook for 20 minutes until the potatoes are tender.
Add the spinach and sliced, cooked sausages 5 minutes before the end of cooking. Serve the soup in warm soup bowls.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (4250g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1193 | ||
| Calories from Fat: 337 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.4g | 50 % | |
| Saturated Fat 10.1g | 50 % | |
| Monounsaturated Fat 15.8g | ||
| Polyunsanturated Fat 7.3g | ||
| Cholesterol 71.4mg | 22 % | |
| Sodium 18300.3mg | 631 % | |
| Potassium 2543.1mg | 67 % | |
| Total Carbohydrate 172.3g | 51 % | |
| Dietary Fiber 28.6g | 114 % | |
| Sugars, other 143.7g | ||
| Protein 47g | 67 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1193
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