Ingredients:
1 tablespoon olive oil
2 onions, chopped ( about 4 cups)
2 carrots, peeled and chopped ( about 1 cup)
2 celery ribs, chopped ( about 3/4 cup)
8 cups vegetable broth
8 cloves garlic, minced
2 (28 ounce) cans diced tomatoes ( packed in juice)
1/2 cup parsley, chopped
salt and pepper
4 (15 ounce) cans chickpeas, drained and rinsed
4 cups frozen corn
4 teaspoons ground cumin
2 cups cilantro, chopped
tortilla chips, lightly crushed for garnish
Directions:
Heat olive oil in a stockpot on medium heat.
Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
Bring to a boil, then reduce heat to low.
Simmer for 30 minutes, uncovered.
Stir in parsley and check for seasoning.
Add additional salt and pepper if necessary.
Add chickpeas, corn and cumin and bring back to a boil.
Simmer for 5 minutes.
Reduce heat to low.
Stir in cilantro.
Ladle soup into bowls.
Garnish with crushed tortilla chips.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.