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Garbanzo Bean Soup Recipe
Serves 9
Ingredients: 2 1/2 cup dried garbanzo beans
3 tsp olive oil
1 large onion, finely diced
1 small carrot, finely diced
1 stalk celery, finely diced
9 cup broth
1/4 cup fresh lemon juice
To serve:
2/3 cup sour cream
3 tsp chopped fresh dill
Instructions: 1. Place the garbanzo beans in a bowl, cover with 3 inches of water and soak for at least 8 hours or up to 10. Or, for a quick cooking method, cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe.
2. Drain, and freeze in freezer bags in use sizes (1 cup, 2 cups, etc).
3. To use, take the bag out and dump into soup pot with everything else.
4. Place oil in a 2 qt soup pot over medium heat add onions and cook for 5 min, Add carrots and celery and cook another 5 min.
5. Add the drained beans and 6 cups broth.
6. Cover, raise heat to high and bring to a boil.
7. Reduce heat to low and cook covered for 1 1/2 hours.
8. Puree.
9. Combine the puree, remaining 3 cups broth and lemon juice in a 1 qt pot. Cover, bring to boil; then reduce the heat.
10. Simmer for 5 minutes.
11. Place a dollop of sour cream in each soup bowl, sprinkle with dill and pour hot soup into the bowls.
12. To freeze: Allow the pureed beans to cool to room temp.
13. Refrigerate until thoroughly chilled then freeze up to 6 months.
14. To serve, defrost and finish as in Step 11.
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