In any normal marriage, when one spouse makes a business trip overseas, he or she comes home with a gift for the wife and children.

I guess that means that my marriage is not only not normal, but it is unique.  My husband recently spent 10 days in London for business, and when I picked him up at the airport he said,”I have something special for you.”

What ran through my mind was a vision of some exceptional gift, something expensive, or exotic.  When he started unpacking I watched for the package I was sure would be coming out of his suitcase, but there was none.  When he handed me a small sheaf of papers I thought then that he was going to give me the deed to an apartment in London.

As I opened up the papers to see what was inside, he had a pleased look of anticipation on his face.  I believe he was expecting me to be excited and to hug him by way of showing my gratitude. 

It was a recipe for garbanzo bean soup that he had convinced a chef in an Italian restaurant in London to write out for him.  That it was hand printed on a series of guest checks did not make it any more disappointing, but after 16 years of marriage, should I have expected anything more than a recipe or food related items?  My husband is the epitome of the lesson from that old saw, “the quickest way to a man’s heart is through his big stomach.”

The soup was actually quite good, so I will share it with you.

Garbanzo Bean Soup

serves 6-8

6     cup cooked garbanzo beans

4     tablespoons olive oil

1     medium carrot, chopped

1     medium onion, chopped

1     celery, finely chopped

2     cloves garlic, mashed

2     cups chopped cabbage

1     teaspoon chili paste or chili powder

1     16-ounce can crushed tomatoes

1     teaspoon sage

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 2 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.  Enjoy

Filed under: General Posts, Vegan, Vegetarian, gluten free