20 Minute Meal – Garbanzo Bean Soup

 

I love soups!  They are so easy to make, and you can pretty much make anything if you have a base of an onion.  Another good base for soups would be to saute celery, carrot, and onion together.  This recipe came from a week that I said we were going to use whatever we had in the pantry!  I particularly like the taste of rosemary in this recipe.

 

Recipe:

3 cans organic garbanzo beans (chickpeas)

Herbs – whatever you like (rosemary, thyme, basil, parsley, herbs de provence, salt and pepper) to taste ( I go heavy on the herbs)

1 Box Organic Veggie Broth

1 Onion

1 Tbsp Olive Oil

 

Put the olive oil in the pan and heat.  Saute the onion until translucent , add the herbs and mix together.  I even added more herbs after the picture.

Add the beans with liquid.  (If you prefer, you can drain and rinse the beans.)  Add the Vegetable Broth (only 1/2 if you like thicker soup*.)  Let cook at medium high heat for about 15 minutes.  Blend with immersion blender, or by putting small batches in a blender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*To thicken, you can add a potato, but it is high glycemic.  I used about 1 tbsp. sea vegetable agar agar to thicken, which is a clear sea vegetable that you don’t really taste, but is great for thickening.  You can get it at any health food store or whole foods.

 

Serve with a BIG green salad!