A Middle Eastern inspired tomato soup with chickpeas, Za' atar, and onions.
- Total time:
30 minutes
- Servings:
14
|
Ingredient |
Weight |
Measure |
|---|
|
canola oil | |
3 tbsp. |
|
onion , thinly sliced |
3.0 oz. |
1 cup |
|
Za'atar seasoning | |
5 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea | |
1 can |
|
water | |
6 cup |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
34.0 oz. |
4 cup |
|
kosher salt | |
1 tsp. |
|
white balsamic vinegar | |
3 tbsp. |
1. Using a large sauce pot, heat canola oil over medium heat.
2. Add onions. Cook for 3-4 minutes, just until onions start to soften.
3. Add Za’atar seasoning. Toast for 2 minutes.
4. Add Campbell’s® Condensed Tomato Soup and water. Simmer on low to medium heat for 10 minutes.
5. Add chickpeas (with liquid). Continue to simmer for 3-4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Add balsamic vinegar, and salt.
7. To serve, using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.
A Middle Eastern inspired tomato soup with chickpeas, Za' atar, and onions.
-
Total time:
30 minutes
-
Servings:
14
|
Ingredient |
Weight |
Measure |
|---|
|
canola oil | |
3 tbsp. |
|
onion , thinly sliced |
3.0 oz. |
1 cup |
|
Za'atar seasoning | |
5 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea | |
1 can |
|
water | |
6 cup |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
34.0 oz. |
4 cup |
|
kosher salt | |
1 tsp. |
|
white balsamic vinegar | |
3 tbsp. |
1. Using a large sauce pot, heat canola oil over medium heat.
2. Add onions. Cook for 3-4 minutes, just until onions start to soften.
3. Add Za’atar seasoning. Toast for 2 minutes.
4. Add Campbell’s® Condensed Tomato Soup and water. Simmer on low to medium heat for 10 minutes.
5. Add chickpeas (with liquid). Continue to simmer for 3-4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Add balsamic vinegar, and salt.
7. To serve, using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.
