Chick-Pea and Leek Soup

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Chick-Pea and Leek Soup

 

2 cups dried chick-peas

1 medium leek, sliced

2 medium onions, sliced

2 bay leaves

2 tsps. fresh thyme, chopped

2 tsps. fresh marjoram, chopped

4 1/4 cups water

1 1/2 cups shredded cabbage

1/4 lb. broccoli, chopped

2 celery ribs, sliced

 

Bring chick-peas with water to cover to a boil in a large heavy

saucepan. Remove from heat, cover and let stand 1 hour. Drain and

rinse. Cover chick-peas with water and bring to a boil. Reduce heat

to low and simmer 30 minutes. Drain and add next 7 ingredients to chick-peas.

Bring to a boil. Reduce heat, cover, and simmer 1

hour. Stir in remaining ingredients. Cover and simmer about 15

minutes, until vegetables are tender. Remove bay leaves before

serving.

Makes 6 servings.