This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I live on good soup, not on fine words."
Take your time and simmer this soup slowly so that it infuses with the bacon and sage. The chick peas should be slightly soft and will add creaminess to the soup. With a nice slice of sourdough or gluten-free bread, this is a perfect meal.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes very good leftovers.
|1||slice bacon (diced)|
|1 large||onion (diced)|
|2 cloves||garlic (minced)|
|1 28 ounce can||peeled tomatoes|
|2 15 ounce can||no salt added chick peas (garbanzo beans)|
|1 Tbsp||dried sage|
|fresh ground black pepper (to taste)|
Place a large sauce pan over medium-high heat. Add the bacon and cook, stirring frequently, for about two minutes.
Add the onion and garlic. Cook, stirring frequently, for about 5 minutes.
Add the tomatoes, chick peas, sage, bay leaves, salt and pepper.
Reduce the heat to medium-low and simmer, stirring occasionally, for about an hour.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 293||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 47g||16%|
|Dietary Fiber 12g||50%|
|Vitamin A 6%||Vitamin C 42%|
|Calcium 15%||Iron 33%|
|Vitamin K 18 mcg||Potassium 849 mg|
|Magnesium 90 mg|