Hearty Garbanzo Soup
By Mary McDougall
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!
Serves: 4-6
Prep Time: 20 min
Cook Time: 60 min
Ingredients
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
Directions
1
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.
2
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.
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