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    You are in: Home / Recipes / Garden Garbanzo Soup Recipe
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    Garden Garbanzo Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Zeldaz's Note:

    From The Complete Diabetes Prevention Plan. I do love vegetable soups! This one is creamy and thickened from the partially pureed beans and potato.You could also throw in a small piece of Parmesan rind, but remove it before blending. This is easily made vegan by using vegetable stock and omitting the cheese. Exchanges per serving: 1 very lean meat, 1 1/2 starch, 1 vegetable, 1 fat.

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    1. 1
      Put the oil in a 2-qt. pot and add the onions. Place trhe pot over medium heat, cover, and cook, stirring occasionally, for several minutes, until the onions soften.
    2. 2
      Add the garbanzos, potato, carrot, bay, and broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until vegetables are soft.Remove and discard bay leaf.
    3. 3
      Remove 3/4 to 1 cup of the soup to a blender and process until smooth. Add the blended mixture back to the pot and then add the spinach and parsley. Bring the mixture to a boil, then reduce heat to low, cover, and simmer 5 minutes to wilt spinach. Serve hot, with Parmesan cheese, if desired.

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    Nutritional Facts for Garden Garbanzo Soup

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 209.6
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 340.5 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 6.4 g
    Sugars 1.9 g
    Protein 6.7 g

    The following items or measurements are not included:


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