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Lemon Soup with Garbanzo Beans

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YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

6 1.4
CUPS L CHICKEN BROTH
1 1
CAN CAN CHICKPEAS (GARBANZO BEANS)
(15-16 oz), rinsed and drained *
6 6
CLOVES CLOVES GARLIC
chopped
1 ½ 7.5
TEASPOONS ML TURMERIC
ground
0.6
TEASPOON ML CUMIN SEEDS
2 2
LARGE LARGE EGGS
¼ 59
CUP ML LEMON JUICE
1 1
X X CAYENNE PEPPER
to taste *
2 3E+1
TABLESPOONS ML MINT LEAVES
fresh, chopped

Directions

Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to a boil.

Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice until well-blended.

Gradually whisk 2 cups soup into egg mixture.

Return to saucepan.

Stir over medium-low heat until heated through, about 5 minutes.

(Do not boil.) Add cayenne.

Season with salt. Ladle into bowls, sprinkle with mint.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 265 26% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 734mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 14%
Sugars g
Protein 33g
Vitamin A 7% Vitamin C 25%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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