Garbanzo Bean Soup

Directions

Cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe.

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 minutes.

Add the drained beans and 6 cup broth. Cover, raise heat to high and bring to a boil.

Reduce heat to low and cook covered for 1½ hours.

Combine the purée, remaining 3 cup 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 puréed beans to cool to room temp.

Refrigerate until thoroughly chilled then freeze up to 6 months.