When I went to type this up, just for fun I looked at the last time I posted a “Friday Food” and saw it was the Lighten Up Guide to Sonic. WOW, that was right before Labor Day and when I left for VA Beach. I’d love to say I’m sorry for not posting the last 4-5 weeks, but based on my other posts you all know I’ve been out of town every weekend (except the one where I had horrible poison ivy so I sat around sans pants and quilted). Now, I’m not making excuses, what I’m saying is this…I haven’t been cooking. Not sure what type of Friday Food it would be to explain how to make a bowl of cereal or oatmeal for just about 2/3 of your meals.
Anyway…let’s get back on track shall we? Somehow I came into ownership of a subscription to Shape Magazine. In the October 2013 issue there is a recipe for Chickpea and Spinach Soup. It looked delicious and seemed not only easy to make, but super budget friendly. I took to the store and the kitchen and I present to you my variations. BTW all ingredients except the spices since I already owned them came, to about $13 dollars. See? Told you it was budget friendly!
Chickpea and Spinach Soup
What you will need:
- 1 can (15 oz) chickpeas (garbanzo beans)
- 1 can (15 oz) kidney beans
- 1 can (15 oz) cannellini beans
- 1-2 cups celery (chopped or diced)
- 1-2 cups carrots (sliced or diced)
- 8 cups water
- 1-2 teaspoons red pepper flakes
- 2-3 bay leaves
- 1 pound baby spinach
- In a large pot or slow cooker combine the beans, carrots, celery, water, red pepper and bay leaves
- If using a pot, bring to a boil then reduce heat, cover and allow to simmer for 1.5 hours
- If using a slow cooker, cover and allow to cook on high for 2 hours
- Remove bay leaves, add your spinach and stir
- Allow to cook another 20-30 minutes
- Add any additional spices of your choosing, serve and enjoy!
The original recipe calls for only chickpeas, and suggests trading them out with other type of beans, but I wanted to add more beans to give it a chewy/meaty texture. I also wanted more color. It also requires fewer vegetables, an additional pound of spinach and 8 quarts of water. I prefer a thicker soup, which is where many of my adjustments come into play. Oh and it calls for leeks, but I’ve had leeks and I want them no where near me ever again.