Sweet Potato & Chick Pea Soup with a Hint of Prosciutto & Thyme

Today is a good day for soup, I thought to myself. The weather took a drastic turn on this roller coaster that is Spring 2015, here in Southern Ontario. Saturday was 35°C, and today is 3°C and raining all day. This gave me a chance to stay in and catch up on a few chores around the house and make some delicious and simple soup. I quickly reviewed the contents of my fridge and came up with this easy stove-top creation. A sweet potato and chick pea soup with some prosciutto and thyme.

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What you’ll need

1 celery stalk, diced
1 large carrot, peeled and diced
1 large garlic clove, diced
3-4 slices of Italian prosciutto, diced
1tsp dried thyme
1 tbsp light olive oil
8 cups of water
1 packet Knorr homestyle vegetable stock, low sodium
1 small sweet potato, peeled and diced
1/2 red bell pepper, diced
1 cup of canned chick peas
2 tsp fresh chopped parsley (optional)
Fresh ground pepper to taste (optional)

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What to do

In a medium saucepan, on medium heat, sautée the celery, carrot, garlic, thyme and olive oil for about 3 min. Add water and bring to a boil. Add sweet potato, chickpeas and peppers. Let simmer for about 25 minutes. Add prosciutto and garnish with fresh parsley. Enjoy.

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