Using a readymade pie crust and a jar of caramel syrup, you can quickly and easily make a deliciously sweet but light banoffee pie.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and chopped sweet potatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tomato, chopped
- 1 (10 ounce) package frozen mixed vegetables
- 1 (15 ounce) can garbanzo beans, drained
- salt to taste
- ground black pepper to taste
Instructions
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Reviews
Loved this recipe – used 4 cups of vegetable broth instead of chicken broth. Used Italian seasoning instead of basil and a sweet vadallia onion instead of a red onion. Low fat soup with great taste!
It was great. Will definitely double recipe next time and add extra broth and chickpeas.
Very good soup. I doubled the recipe and froze some for later.
Very good and used organic canned tomatoes with the liquid. It added liquid and make it less thick Highly recommended it
Excellent! The sweet potatoes add something different. !! I add a touch of fresh lemon juice.
Delicious. I didn’t have mixed veggies so used what I had frozen in freezer. Also had 4 fresh mushrooms and sliced them thin for a nice texture addition!!
I liked this exactly as written. I did add some hot pepper flakes before serving. It’s so easy to make, it’s definitely a keeper.
My wife is allergic to onion and garlic, so I have to modify almost all recipes, and make scratch versions of any prepared ingredients that are called for (most pre-prepared stuff has onion powder and/or garlic powder in it, even ketchup!) Otherwise I followed the recipe almost to a ‘T’. There is one little “gotcha” you need to be aware of. Nowhere in the directions does it say when to add the frozen vegetables! The clue is where it says, “simmer until vegetables are tender but not mushy”. I used fresh veggies rather than frozen, just because I had a bunch. Bottom line … this soup rocks! I will soooo make it again and again!!!
Came across this recipe when looking for more bean recipes. My wife and I both liked this soup very much. The sweet potatoes and garbanzo beans work well and make this vegetable soup stand out. Based on the comments from others, I used 5 cups of liquid (broth and water) and added 1/4 teaspoon of cayenne powder. I also added 1/4 tsp turmeric powder. Next time I might reduce the cayenne a bit but this was still very good. I did not have packaged mixed vegetables on hand, but used a 1/4 cup of frozen peas and about a 1/2 cup of cut green beans and two small carrots chopped. Any combination of vegetables will probably work. Will definitely prepare this soup again.
Add cayenne pepper for a kick! Use 48 oz of chicken broth instead of bouillon. Delicious, low calorie and nutritious!
My husband and I loved this soup. We recently have gone to a more plant based diet and he requested a chickpea based soup so I tried this with a couple of modifications. I used cubed russet potatoes instead of sweet potatoes and vegetable broth instead of chicken broth. It was delicious and I will be making it again as the weather cools. Highly recommend!!
Amazing food to use all veggies you have in the fridge. I did use potatoes, carrots not the green beans I did not have any but I added one cup of Jasmin rice for consistency, of course the main ingredient the chickpeas!! As far as spices I like spicy food so I added half spoon of red pepper crushed, a pinch of cayenne and oregano, on top of the established recipe. This was amazingly good and my boyfriend did not leave anything left. Amazing soup saves for life.
Just made this soup! I love it! I am going to serve it tomorrow, allowing time for the flavors to marry. I realized this may be necessary with this recipe, after it sat on the stove and cooled a little the flavors were so much better. I used frozen mixed veggies for SOUP(instead of just green beans or just mixed veggies)the combo with the fresh tomato,sweet potatoes and garbanzo beans is wonderful ! There was so little left in the quart container of chicken broth, I put it all in. I did add a pinch of red pepper just to brighten things a bit. I used about 2/3 can of the garbanzo beans, thinking they may bland out the soup, I think it was a wise decision. I opted for fresh basil and thyme from my garden. It also past the hubby test, meat and potatoes man….
This makes a beautiful soup. However, it was too sweet to me. I prefer savory soups, but wanted to try this as I had extra sweet potato that needed to be used. It wasn’t bad, just not the right flavor for me. This said, I had to make a couple of adjustments. I didn’t have thyme or paprika (which is unusual in my kitchen), so maybe the flavor would have been better with them added. After the first taste test, I decided to add some leftover roasted turkey breast, however even with this addition, it still was sweet. I believe this to be a great base, but like another reviewer, I will add regular potato rather than sweet potato.
Yummy !!!
In the instructions, it says to add green beans,but there aren’t any in the list of ingredients.
This was a fabulous soup which I followed the recipe to a tee. I cooked the sweet potatoes too long and they were a bit mushy, but it did not seem to matter. I will definitely make this again.
The [diced] sweet potato was a very pleasant surprise addition to my favorite beans. I am keeping this one!
We loved this soup–even the meat lovers! I am trying to wean my family away from meat on occasion and this recipe did the trick. Thank you. I followed the recipe except moved the contents to a slow cooker. I sauteed the onions and garlic as stated. Then, I transferred them into the slow cooker and added all the other ingredients. I did double the chickpeas and the chicken broth. I also added a can of diced tomatoes as I didn’t have enough fresh tomatoes on hand. I let it cook for an hour on high and for about 4-5 hours on low. The flavors blended together so well and this was a very healthy soup for us. I will make this at least once a month if not more.
Loved this soup! Reading the recipe, I thought it might be a bit bland; such a simple list of ingredients probably wouldn’t pack much flavor. I had most ingredient on hand so I went with it. Admittedly I had to sub in a can of diced tomatoes and white kidney beans because that’s what I had. It was delicious! Rave reviews from DH and we both went back for seconds. Looking forward to the leftovers because soup is usually even better the next day! Will definitely make this again. Quick and easy! Thank you for submitting.
Wow. I totally did not expect this to be so good. Subbed butternut squash 1/4″ cubes for sweet potatoes, used green beans vs mixed veggies and 14oz can petite diced tomatoes with celery and peppers. Served over ditalini pasta. Wow!