Grandma's greek garbanzo soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions, chopped |
| 2 | Stalks celery, chopped | |
| 2 | cloves | Garlic, minced |
| 5 | cups | Chicken stock |
| 2 | Carrots, chopped | |
| 1 | Red bell pepper, chopped | |
| 1 | can | (16oz) no salt added tomato sauce |
| ¼ | teaspoon | Pepper |
| 2 | cans | (1 lb) garbanzo beans, rinsed and drained |
| 1 | cup | Cooked white kidney beans, rinsed and drained |
| 1 | tablespoon | Chopped parsley |
Directions
Saute onions, celery and garlic in ½ cup stock in a large saucepan until soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock.
Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3 minutes. Puree half the mixture in a food processor fitted with the metal blade and return to pan. Add remaining garbanzo beans and parsley. cook 5 minutes. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini