Heart Healthy Garbanzo Bean Soup Recipe-Vegetarian Style

INGREDIENTS:

I bag of garbanzo beans
1 large onion
8 baby carrots
chives for final topping
6 potatoes (I like red potatoes but it doesn’t matter)
2 stalks of celery leaves included
1/2 teaspoon Kosher sea salt,
4 tablespoons extra virgin olive oil
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/4 teaspoon basil
1/2 teaspoon of tarragon
1 tablespoon parsley flakes
1 teaspoon paprika
one bay leaf
1/2 cup of instant potato flakes
sour cream for final topping

PREPARATION:

Look through garbanzo beans for foreign substances like rocks, bad beans and sticks, etc.
Cover with water and soak overnight. Change the water before you go to bed and again in the morning. If you don’t soak over night it will take more electricity to cook them.

Scrub the carrots, celery and potatoes
Chop the onion into small pieces
Slice the baby carrots into thin slices
Slice celery into thin slices
Cut the potatoes with skins on, into 1 to 1/2 inch pieces

Heat the olive oil and cook the onions until they are translucent. Don’t over cook.
Add the rest of the vegetables and all of the spices and then add enough water to cover
Add the instant potato flakes and stir

You can continue to season to what you like and if you have to continue to cook the garbanzo beans till they are soft you can keep adding water so they do not dry out. If you have added to much water just add more instant mashed potato flakes.

Serving:
Serve with garlic bread or toasted and buttered Cuban bread.
Put a dab of sour cream and some chopped chives on top and serve hot.

This recipe will serve 8 people.
If there is anything left over…they make good left overs and you can puree into bean dip for the weekend game. With white corn tortilla chips. Serve with sour cream and chives and black olive slices.

We hope you enjoy Baby Boomer Queens’ Special Recipe for Heart Healthy Garbanzo Bean Soup Recipe-Vegetarian Style…Stay warm this winter.

Bon Appetit
~The Baby Boomer Queen~

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