• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This hearty and satisfying soup serves a crowd.

• 8 ounces dried chickpeas, to yield 2 1/2 cups soaked
• 2 tablespoons olive oil
• 1 medium onion, cut into 1/2-inch dice
• 2 cloves garlic, peeled and finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 2 ribs celery, strings removed, cut into 1/2-inch dice
• 5 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
• 2 medium Yukon gold potatoes (1 pound), peeled and cut into 1/2-inch dice
• 2 medium parsnips, peeled and cut into 1/2-inch dice
• 1 ounce sundried tomatoes, cut into 1/2-inch dice
• 2 1/2 teaspoons salt

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