Garden Garbanzo Soup

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Total Time
50mins
Prep
20 mins
Cook
30 mins

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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Ingredients

Nutrition

Directions

  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. 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. 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.