Garbanzo Bean Soup

* Exported from MasterCook *

Garbanzo Bean Soup

Recipe By : FRESH FROM THE FREEZER by Michael Roberts
Serving Size : 9 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion -- finely diced
1 small carrot -- finely diced
1 stalk celery -- finely diced
9 C broth
1/4 C fresh lemon juice
To serve:
2/3 C sour cream
3 T chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings...
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.

(What a lot of fuss..no wonder folks don't use dry beans....the easiest way
is to soak your beans one night (in the fridge in warm weather so they don;t
ferment), pour off the cooking water, dump into crock pot, cover with
water, can add a piece of kombu, a sea veggie, and cook on low all day.
drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take
the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5
min, Add carrots and celery and cook another 5 mint.

(Again I wouldn't bother, I'd swipe out the bottom of the pot with my trusty
pastry brush and a little bit of oil, add the stuff and cook gently till
softened)

3. Add the drained beans and 6 C broth. Cover, raise heat to high and
bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work...I'd dump it into a crockpot and forget about
it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot,
Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place
a dollop of sour cream ( I'd use non fat plain yoghurt but one could use
fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and
pour hot soup into the bowls.

To freeze: Allow the pureed beans to cool to room temp. Refrigerate until
thoroughly chilled then freeze up to 6 months. To serve, defrost and finish
as in Step 5.

of course, I'd put garlic into this soup or serve it with Garlic Bread by
the Empress of Garlic and a salad.
Comments by Gloriamarie