2 cups dried garbanzo beans or canned,
drained
4 cups cold water
1 quart chicken broth (5 cans recommended)
2 tablespoons olive oil or canola
oil
1 medium onion, finely chopped
4 cloves garlic, minced (4 teaspoons)
1 cup mushrooms, fresh or dried,
chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1 yellow pepper, finely chopped
4 medium fresh tomatoes
Additional fresh vegetables, recommended
- broccoli, celery, cauliflower<
Additional leafy greens may be added.
Salt to taste
Pepper to taste
Grated parmesan cheese for garnish
Additional spices if you wish
Cook garbanzo beans in water to cover until tender. When the beans are tender and the water has nearly boiled away, add chicken broth (the more additional vegetables, the more broth to make it soupy) and continue to simmer. If using canned beans, add chicken broth and proceed with recipe.
Meanwhile, in a skillet, heat oil over medium heat, then sauté onion, garlic, mushrooms and peppers until limp and translucent. Pour this mixture into the soup. Add tomatoes and cook for 15 minutes. Drop additional vegetables in and cook for a couple of minutes. Adjust seasonings with salt and pepper. Serve in soup bowls, topped with parmesan cheese. Don't forget a loaf of french bread.