Greek Chickpea Lemon Soup (Pressure Canned)

Greek Chickpea Lemon Soup

makes 7 Quarts - adapted from USDA any soup

3 pounds dry chickpeas (about 6 cups)

3 large onions, diced (red is best but any will do)

2-3 carrots. diced

2-3 celery ribs , diced

3 Tbsp diced garlic 

12 cups vegetable broth

8 cups water

4 Tbsp dried oregano

1 sprig of rosemary - needles only - chopped finely

2 bay leaves

1/2 cup lemon juice (fresh or bottled)

3 Tbsp dried parsley

1 tsp red pepper flakes (more or less depending on taste)

2 Tbsp kosher salt (optional)

1 Tbsp black pepper

1.    Boil chickpeas and turn off heat - soak one hour, then drain

2.    Split the chickpeas evenly between 7 clean quart jars

3.    Using a large soup pot, add the rest of the ingredients

4.    Bring to a boil and simmer for 30 minutes

5.    Remove the bay leaves

6.    Fill the jars with soup to 1/2" headspace - add hot water if not enough liquid

7.    Pressure can for 90 minutes according to your canner instructions

Add GOOD olive oil, lemon slices, a dollop of Greek yogurt, and fresh parsley when serving.