Chick Pea Potato Soup

I made this soup on Friday to bring to a work gathering – I love it because it is simple, hearty, and easy to make.  I ended up adding quite a bit of curry to the leftovers, after the party.  This recipe makes a very large batch, so if you want less, cut this recipe in half. 
Combine in a slow cooker: 4 stalks of diced celery; 3 large potatoes, peeled and cubed; 1-1/2 cups chick peas (canned or soaked overnight); 1-28 oz can of crushed tomatoes, and 28 oz of water.  Stir well, add more water, if it is needed to cover all the vegetables. 

Add 1 packet of Sukhi’s Gobi Aloo Complete Spice Mix.  Actually, I think a second packet would have made this taste even better. 

Cover and cook on low for 7 – 8 hours.  
I love how thick this soup is – the crushed tomatoes worked perfectly.  
On a side note: Greta saw her breath for the first time this year.  She was amazed at the small clouds she and Eric were able to make.  It was so cute to watch her try and catch the clouds of her and Eric’s breath.  She smiled and smiled.  Luckily, I just happened to have my camera ready on the way to work and was able to snap a couple of these photos.  
Chick Pea Potato Soup
1. Combine in a slow cooker: 4 stalks of diced celery3 large potatoes, peeled and cubed; 1-1/2 cups chick peas (canned or soaked overnight); 1-28 oz can of crushed tomatoes, and 28 oz of water.  Stir well, add more water, if it is needed to cover all the vegetables. 
2. Add 1 packet of Sukhi’s Gobi Aloo Complete Spice Mix
3. Cover and cook on low for 7 – 8 hours.  

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