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.