The first time I made this soup at the restaurant my customers were not sure how to feel about it. Hummus was the only garbanzo bean dish that they tried and liked. I ended up giving samples in order to win them over and it worked. The soup is high in protein, nutrients, fiber and low fat. Garbanzo bean, cabbage, onion and chili makes this dish a nutrition power recipe. The best part is this soup can feed 4 people for less than $10.oo. Serve this soup with slice of bread and you will have very healthy, tasty and inexpensive complete protein.
Garbanzo Bean Soup
6 cup cooked garbanzo beans
4 tablespoons olive oil
1 medium carrot, chopped
1 celery, finely chopped
2 cloves garlic, mashed
2 cups chopped green cabbage
1 teaspoon chili paste or chili powder
1 16-ounce can crushed tomatoes
1 teaspoon sage
2 medium ripe tomatoes, diced
4 tablespoons lemon juice
1/2 teaspoon freshly ground cumin
salt to taste
-In a heavy soup pot, heat the olive oil, and then saute the onion, the carrot and the celery for five minutes.
-Add the garlic, the sage, the chili paste and the cabbage. Stir and cook for couple of minutes.
-Add the crushed tomatoes, the salt, half of the cooked garbanzo beans and 4 cups of water. Bring to a boil, cover and simmer for 15 minutes.
-In a food processor, puree the rest of the garbanzo beans with 1 cup of water. Add this puree into the soup. Stir, adjust the seasoning and cook over low heat for 10 minutes.
-Add the diced tomatoes, the lemon juice and the cumin. Stir and turn off the heat. I love this soup served over couple tablespoon of cooked rice. Enjoy
Make 1 cup
3 cups dried red pepper
1/4 cup olive oil
1 teaspoon sea salt
-Bring 8 cups of water to a boil. Drop the pepper in the pot, bring back to a boil. Boil for couple minutes. Turn off the heat and allow the pepper to rest for 4 hours.
-Squeeze the water out of the pepper and place in a blender with the oil and salt. Puree into smooth paste. Scope into a jar, cover with little olive oil and place in the refrigerator.