A fibre-rich smoked version of this comforting classic!
- 2 tbsp canola oil
- 2 tbsp butter
- 3 medium onions, diced
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tsp thyme
- 6 slices bacon, cut in bite-sized pieces
- 2 lbs potatoes, diced
- 2 cans (370ml each) evaporated milk
- 3 cups cooked (or 2 cans drained and rinsed) chickpeas
- 4 cups water
- 4 cups corn
- 2 tbsp Chicken Better Than Bouillon (or other bouillon)
- 1⁄2 tsp salt
- 1 tsp liquid smoke
- In a large soup pot, melt the oil and butter over medium low.
- Add in the onion, celery, garlic, and thyme.
- Cook until the onions are soft.
- Next add the bacon and cook for 2 minutes.
- Slide in the potatoes and pour in the evaporated milk.
- Meanwhile blend the chickpeas and the water in a blender until very smooth. In a high powered blender, this will take about 1 minute.
- Add the chickpea puree to the soup.
- Then add the corn, bouillon, salt and liquid smoke.
- Simmer until the potatoes are cooked, about 20 minutes.
- Can be served immediately, but like most soups, this recipe tastes even better after it has been sitting a day in the fridge.
- Serving Size: 12