Saturday, February 12, 2011

Roasted red pepper chickpea soup

This recipe came from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes.  My local 99 cent store sells fresh red peppers (tray of 2-3) and occasionally roasted red peppers in a jar; 30 oz. can of garbanzo beans; rosemary; and tomatoes.  The soup was very good, except for the rosemary was too strong to the point of bitterness.  I would cut back on rosemary next time.

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