Makes 6 Servings
4 cups low-sodium, reduced fat chicken broth
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups peeled, cubed potatoes
1 1/2 cups thinly sliced carrots
1/2 cup each chopped onions and chopped celery
1 tbsp lemon juice
1 bay leaf
1 clove garlic, minced
1/2 tsp each ground sage and ground thyme
1/4 tsp each black pepper and salt
1/2 cup chopped fresh parsley
1. Combine all ingredients except parsley in a large saucepan. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes.
2. Using a potato masher, mash vegetables until soup resembles a coarsely pureed mixture. Stir in parsley and serve.
Recipe taken from