split chick pea soup

1  cup		split chick peas
1  cup		carrot
3		celeries
1  cup		onion
1  cup		parsnip
2		red potatoes
6  ounces		chicken breast
4  cups		chicken broth
1/4  teaspoon		thyme
1  ounce		salt and pepper
2		bay Leaves
2  cups		Water
1  tablespoon		Natural Oils Extra Virgin Olive Oil

Tip: For nutritional information on all the ingredients in split chick pea soup just click on each ingredient name. Then adjust the serving size for any split chick pea soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put olive oil in bottom of large pot, add chopped vegetables over medium heat (exept potato) and stir til softened, add black pepper, rinsed split chick peas and at least 2 cups of water. Add bay leaf and thyme. Cook over low heat til peas are soft, and break apart when squashed. Add Potatoes, broth, and season to taste with salt and more pepper if desired. Cook til potatoes are tender, add cooked cubed chicken breast. Serve at once, or keep til the next day, when the soup will be thicker, and the flavours improved. Perfect in a thermos for lunch at work.