Garbanzo Bean Soup
Yield
9 servingsPrep
10 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
chickpeas (garbanzo beans)
dried |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
onions
finely diced |
|
| 1 | small |
carrots
finely diced |
|
| 1 | stalk |
celery
finely diced |
*
|
| 9 | cups |
stock
|
|
| ¼ | cup |
lemon juice
|
|
| ⅔ | cup |
sour cream
|
|
| 3 | tablespoons |
dill weed
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
chickpeas (garbanzo beans)
dried |
|
| 45 | ml |
olive oil
|
|
| 1 | large |
onions
finely diced |
|
| 1 | small |
carrots
finely diced |
|
| 1 | stalk |
celery
finely diced |
*
|
| 2.1 | l |
stock
|
|
| 59 | ml |
lemon juice
|
|
| 158 | ml |
sour cream
|
|
| 45 | ml |
dill weed
chopped |
|
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.
