Garbanzo Bean Soup Ii Recipes

GARBANZO BEAN SOUP II

Garbanzo Bean Soup II image

A simple, flavorful soup made with garbanzo beans and tahini (sesame paste) - similar to hummus! Use pita bread pieces for dipping.

Provided by Tobreth Hansen

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ cups chicken broth, divided
1 (15.5 ounce) can garbanzo beans
2 tablespoons tahini
1 teaspoon Dijon mustard
1 teaspoon minced garlic
½ red bell pepper, diced

Steps:

In a blender or food processor, blend 1/2 the chicken broth, garbanzo beans, tahini, mustard, garlic, and red bell pepper until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the remaining chicken broth, and cook until heated through.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 27.9 g, Fat 5.3 g, Fiber 5.9 g, Protein 6.9 g, SaturatedFat 0.7 g, Sodium 369.6 mg, Sugar 0.6 g

GARBANZO SOUP WITH HAM AND BROAD BEANS

Garbanzo Soup with Ham and Broad Beans image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1/2 cup onions, finely chopped
1/2 cup carrots, finely chopped
1/4 cup celery, finely chopped
6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock
Ham bone, optional
A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string
1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water
1 to 1 1/2 cups cooked ham, cut into small cubes
1 package frozen broad beans or string beans, defrosted
2 medium boiling potatoes, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon parsley leaves, finely chopped

Steps:

Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.

GARBANZO BEAN SOUP

Garbanzo Bean Soup image

This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!

Provided by JENYRUT

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon olive oil
2 (15.5 ounce) cans garbanzo beans
salt and pepper to taste
2 sprigs fresh rosemary
1 cup acini di pepe pasta

Steps:

Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g

GARBANZO BEAN SOUP WITH SAFFRON

Garbanzo Bean Soup with Saffron image

Categories Soup/Stew Bean Low Fat Vegetarian Spice Saffron Chickpea Winter Healthy Cinnamon Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon saffron threads
5 cups canned vegetable broth
1 28-ounce can diced tomatoes in juice
5 cups 1/2-inch pieces peeled butternut squash
1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces
1 cinnamon stick
2 teaspoons ground cumin
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.

GARBANZO BEAN SOUP

Garbanzo Bean Soup image

Make and share this Garbanzo Bean Soup recipe from Food.com.

Provided by Naner

Categories Clear Soup

Time 1h

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 can garbanzo beans, rinsed & drained
1 can green chili
2 cans V8 vegetable juice (spicy)
1 can corn mixed with chopped peppers, drained
2 cups frozen southern style hash browns
1 1/2 cups water
1/2 teaspoon garlic salt
1 teaspoon cumin

Steps:

Add all ingredients to stock pot.
Cook on medium heat for about 20-25 minutes, until potatoes are tender.
Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
Enjoy.

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