Tomato Chickpea Soup

• 1 teaspoon olive oil
• 1 large onion, finely chopped
• 2 medium turnips, cut into 1/4 inch (mini)
• 3 large tomatoes, chopped into cubes
• 8 cups of well-seasoned vegetable stock
• 1 (20 ounce) can chickpeas, rinsed
• 1 (6 ounce) can tomatoes
• 1 pinch to 1/4 tsp cayenne pepper (or more as preferred)
• 1 teaspoon liquid sugar substitute (=1/4 c of sugar)

1. Heat oil over medium heat in a large pot.
2. Add onions (as you chop them) into the pot and saute.
3. Stir each time you add more to the pot.
4. Same as step 2 with the turnips.
5. Same as step 2 with the tomatoes.
6. Cover and simmer for 5 minutes.
7. Rinse chickpeas, add them to the pot, and immediately add enough stock to cover the ingredients.
8. Cover and simmer for 5 minutes.
9. Add the tomato paste, cayenne pepper, and sugar.
10. Add remaining stock and simmer uncovered until it thickens.
11. Serve.

olive oil, onion, tomatoes, vegetable stock, chickpeas, tomatoes, cayenne pepper, liquid sugar substitute

Taken from www.food.com/recipe/tomato-chickpea-soup-162680 (may not work)