Soups recipes

Garbanzo Bean

Course : Soups
Serves: 4

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Ingredients:

2 cups dried garbanzo beans (chickpeas) -- presoaked

3/4 cup shredded red cabbage

1 teaspoon crumbled oregano leaf

8 cups water

1 cup grated zucchini

2 cups chopped yellow onion

1 cup grated yellow squash or zucchini

3/4 cup chopped celery

3 cloves garlic -- pressed or minced

16 ounces can stewed tomatoes (drain and chop

2 teaspoons sea salt

1 cup thinly sliced carrots (1/8 inch thick) -- cut on diagonal

3 teaspoons tamari -- or to taste

2 teaspoons crumbled basil leaf

Preparation / Directions:

Check beans carefully, discarding rocks if any, and wash thoroughly. Soak beans in 4 cups water for 12 hours. In a 6--8 quart pot, bring to a boil: 8 cups water, presoaked beans, onion, celery, and garlic. Reduce heat to medium-low and simmer, tightly covered, about 25 minutes. Add sea salt and continue simmering, covered, until beans are tender, about 25-30 minutes. Add carrots, basil, and oregano. Simmer ten minutes. Add red cabbage, zucchini, yellow squash, tomatoes and additional water, as needed, and simmer until added veggies are tender, about 5-10 minutes. Add tamari. Adjust seasonings to taste. Serve.

Garbanzo Bean

Ingredients:

Preparation / Directions:

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