I love pretty much any kind of soup and this one we adapted from the America's Test Kitchen cook book is awesome :)
1 minced onion
2 garlic cloves
1 teaspoon of salt
1/2 teaspoon of paprika
1/4 teaspoon of ginger
1/4 teaspoon of cumin
1 can of chickpeas
2 potatoes cut into 1/2 inch pieces (we sometimes leave out the potatoes)
1-2 springs of celery
1/4 cup of diced tomatoes
1 carton of chicken or veggie broth
Shot of hot sauce
Cook the onion until softened - about 5 minutes, add in spices, garlic, celery, carrots, and diced tomatoes and cook for 5 minutes.
Add in chicken broth, potatoes and cook for 20-30 minutes until veggies are tender. We add in hot sauce - because we like the soup a little spicy - but you could leave it out if you want.
This is an awesome soup on a cool day and great for lunches or a snack :)