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Grandma's Greek Garbanzo Soup

 

21

Yield

12

servings

Prep

15

min

Cook

40

min

Ready

55

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 medium onions
chopped
2 stalks celery
chopped
*
2 cloves garlic
minced
5 cups chicken broth
2 each carrots
chopped
1 each sweet red bell peppers
1 can tomato sauce
no salt added, (16 oz)
*
¼ teaspoon black pepper
*
2 cans chickpeas (garbanzo beans)
rinsed and drained
*
1 cup white kidney beans, canned
cooked, rinsed and drained
1 tablespoon parsley leaves
chopped

Directions

Sauté onions, celery and garlic in ½ cup stock in a large saucepan until soft.

Add carrots, bell pepper, tomato sauce, pepper and remaining stock.

Simmer 20 minutes.

Add 1 cup garbanzo beans and the kidney beans.

Cook 2 to 3 minutes.

Purée half the mixture in a food processor fitted with the metal blade and return to pan.

Add remaining garbanzo beans and parsley.

Cook 5 minutes.

Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 13213% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 274mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 14g
Vitamin A 42% Vitamin C 33%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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