My customers love soups. One summer few years ago when I declared that I might not make soups during the summer season they protested vehemently. With that in mind, I felt that I need to keep my soup recipes exciting, without compromising flavor or health. Beans are an inexpensive source of protein, fiber and nutrients so I use them in most of my soups. This soup has garbanzo beans, lentils, zucchini and great flavors.
Garbanzo bean and lentil soupserves 86 tablespoons olive oil1 medium onion, chopped2 carrots, peeled and diced2 celery stalks, diced1 16-ounce can cooked garbanzo beans2 cup cooked lentils, make sure they are not mushy1 zucchini, cut into 1/2-inch cubes1/2 cup dried cranberries4 clove garlic, mashed1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoons turmeric1/2 cup chopped fresh cilantro1/4 cup lemon juicesalt and pepper to taste-Heat 4 tablespoons of olive oil in heavy soup pot. Saute the onion, the carrots and the celery stalk four couple minutes.-Add the garbanzo beans, the lentils and 8 cups of water. Bring to a boil.-In a separate pan, heat the rest of the olive oil and sear the garlic for few seconds. Add the cumin, the coriander, the turmeric, and the cilantro. Stir and cook for one minute. Remove from the heat and spoon into the boiling beans. Add the salt and pepper and turn down the heat.-Add the zucchini and simmer the soup for 5 minutes.-Add the cranberries and the lemon. Taste and adjust the seasoning and serve.