Soup of the Week: Chick pea and Potato ($1.60/pp 8-10 servings)

The addition of the HN4Y lemon/garlic hummus, is key to this soup! Take in account the time for preparing the dried chick peas. Or like me, every week I cook up a batch of dried beans, the kind changes all the time, but I have them on hand. (will last about 5 days in the refrigerator, or you can freeze them for up to 3 months). Dried beans are better, then canned ones. They are more cost effect, you control the amount of salt, none of that slimmy - whatever- that stuff is and they stand up better to reheat, less likely to get mushy.

4 c cooked chick peas
1 onion, diced (choose your favorite, from Old Path or The Farm)
4 c The Farm B/B german potatoes, cut into 1" cubes (I leave the peel on)
1 tbsp kosher salt
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground corriander
1/4-1/2 tsp cayenne pepper (or none)
1 8 oz container of HN4Y Lemon garlic hummus, room temperature
3 tbsp olive oil
4 c chicken stock
8 c water

In a large stock pot heat oil over medium heat. Add in onion and saute for about 7 minutes. Stir in chick peas. Sprinkle turmeric, salt, cumin, corriander and cayenne stir to coat peas and onion. Let cook for 1-2 minutes. Add in potatoes, stock and water. Bring to a boil, then reduce to a simmer.

Let cook for 1-1 1/2 hours or until potatoes are just fork tender. Thin the hummus with about 1/4 c of water. Slow drizzle and stir into soup. Continue to simmer for 10 minutes, don't let it boil.

Serve with cumin cheese crackers.