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    Creamy Chick Pea Soup

    Ingredients

    1 cup water
    2 cubes chicken bouillon
    3-16 oz. cans chick peas with liquid
    1 tsp. GOYA Adobo
    1 packet Sazon GOYA Adobo
    1 Tbsp. dired rosemary, finely crushed
    28 oz. can plum tomatoes, chopped
    1 cup small macaroni (elbows or small shells)
    salt and pepper to taste

    Directions

    In stockpot, dissolve chicken bouillon in water.  
    Add 1 can chick peas, Adobo, Sazon, rosemary
    and plum tomatoes.  Broing to a boil, lower heat
    and simmer for 10 minutes.  In blender puree 2
    cans chick peas with liquid, add to pot, and
    simmer an additional 5 minutes.  Add macaroni
    and cook 8 minutes more, stirring frequently.
    Serves 4 - 6.
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