Hearty Garbanzo Soup
Prep: 20 minutes Cook: 1 hour
I always seem to focus on soups during fall and winter and this year is no exception. They are easy to prepare and serve and very satisfying to eat. Clean up is also easy!
- 1 onion, chopped
- 1 tsp garlic, minced
- 4 cups vegetable broth
- 1 pound mushrooms, sliced
- 1 1/2 cups green cabbage, shredded
- 1 tsp cumin
- 1/4 tsp ground coriander
- 2 15-ounce cans garbanzo beans
- 2 tbsp tahini
- 1 large roasted red bell pepper, sliced into strips
- 1-2 tsp chili-garlic sauce
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh lemon juice
- dash sea salt
Place the onion and garlic in a large soup pot with about 1 tablespoon of the vegetable broth. Cook, stirring frequently, until onion softens and turns translucent. Add the remaining vegetable broth and bring to a boil. Add the mushrooms, cabbage, cumin and coriander. Cover and simmer for about 15 minutes.
Meanwhile, pour 1 can of the garbanzos with its juice into a blender jar. Add the tahini and process until smooth. Drain and rinse the other can of garbanzo beans. Add the processed beans and the whole beans to the soup pot, as well as the roasted red pepper and the chili-garlic sauce. Slowly bring to a boil, reduce heat, cover and simmer for 45 minutes. Add the fresh herbs and lemon juice and simmer for an additional 15 minutes. Season with a bit of sea salt before serving, if desired.
Hints: Bottled roasted red peppers work well in this dish. You should have about 3/4 cup sliced from 1 large roasted pepper.