Chickpea, Leek, Potato Soup Recipe

Recipe by Team for Kids Coach Jennifer Hessmer

As the weather cools down, our food cravings and comfort foods change.  I know I had my first craving for soup after the Bronx 10 miler. This recipe packs the protein and the carbohydrates needed to fuel our long runs and recovery needs of the fall and winter season. Plus, it’s nutrient dense with so many veggies.  It’s a crowd pleaser, I promise. Make some this weekend or have someone make it for you!

* 3 leeks, cleaned and sliced
* 1-2 cloves of garlic, finely chopped (optional)
* 2 Tbls butter or olive oil
* 4-6 Red potatoes
* 1 carton low sodium vegetable or chicken stock
* 2 carrots (optional)
* 2 celery stalks (optional)
* 1 15oz can of garbanzo beans (chick peas)
* 1 or 2 cups water depending on if you add extra veggies
* 1/2 cup parmesan cheese (optional)
* Salt and pepper to taste at end


  1. Sauté leeks in 2 tablespoons of butter or olive oil.  Add one tablespoon of finely chopped garlic (optional).
  2. Add a carton of veggie stock and two diced red potatoes (2 carrots and 2 celery stalks optional)
  3. Add water, a cup of water for potatoes, two cups if adding carrots and celery.
  4. When potatoes (and carrots and celery too) are fork tender, add a couple of handfulls of parm and a can of chick peas. Cook for 10 minutes or so.
  5. Blend soup with immersion blender. Done!
  6. Salt and pepper to taste.

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