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Categories:Viewed: 65 - Published at: 2 years ago
Ingredients
- 1 (10 3/4 oz.) can tomato soup
- 1 (10 3/4 oz.) can creamy onion
- 2 soup cans water
- 1 (16 oz.) can chickpeas (garbanzo beans), rinsed and drained
- 2 medium zucchini, chopped
- 2 medium carrots, chopped
- 1 Tbsp. chili powder
- 1/2 tsp. dried thyme leaves, crushed
- 1/8 tsp. pepper
Method
- In 4-quart saucepan, combine soups and water.
- Stir in chickpeas, black beans, zucchini, carrots, chili powder, thyme and pepper.
- Over medium heat, bring to a boil.
- Reduce heat to low.
- Cook 40 minutes, stirring occasionally.
