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.
