Slow-Cooker Tomato and Chickpea Soup

Name: Slow-Cooker Tomato and Chickpea Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Ingredients: 3 x 400 g can diced tomatoes; 1 brown onion, chopped coarsely; 3 cloves garlic, chopped coarsely; 1 stalk celery, trimmed and sliced thickly; 3 x 400 g can chickpeas, drained and rinsed; 1 3/4 cup chicken stock; 2 tsp smoked paprika; 1/3 cup sour cream; 1 Tbsp caster sugar

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Prep Time: 10 minutes

Cook Time: 480 minutes

Total: 490 minutes

Servings: 6

Cost: $2.91 /serving

slow cooked soup winter

Ingredients

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Instructions

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Step 2

Place tomatoes, onion, garlic, celery, chickpeas, stock, paprika and sugar in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

Step 5

Using a slotted spoon, transfer 2 cups of chickpeas to a medium bowl; reserve. Stand remaining soup 10 minutes, then process soup until smooth. Stir in reserved chickpeas. Season to taste.

Step 8

Serve soup topped with sour cream and crusty bread.

Step 10

Tip: Switch the chicken stock to a vegetable stock, or chicken-style vegetable stock to make this soup vegetarian friendly.