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Garbanzo Bean Soup

…Or as I’ve named it this evening, Dinner on Deadline.  I’m behind the 8-ball, lots to do, but I squeezed in a workout, which made my stomach rumble even more!  I will not, however, succumb to unhealthy quick fixes like fast food, frozen dinners, or canned meals as I did in days of yore.  Well, OK, to be perfectly honest, I did use a can for this recipe, but it involved garbanzo beans…one of nature’s most perfect and useful foods because they’re low in fat and high in fiber and nutrients.

I use garbanzos in everything from hummus to baking bean-based chocolate cakes to thick, hearty soups like this one.  Super easy. All you need is a few augmentations and a food processor.  Viola – a healthy meal in 30 minutes!

 

Dinner on Deadline Winter Soup

1 can drained garbanzo beans

1 large clove garlic

3 Tbs. tomato paste

1 cup beef or vegetable stock

1 Tbs. dried thyme

Salt to taste

Place all ingredients in a food processor and blend until smooth. Bake on a covered crock at 300 for 30 minutes and serve. So easy, so HEALTHY! Finish with a drizzle of extra virgin olive oil. If you’re feeling it, add some cooked brown rice, quinoa, or gluten-free pasta. Bon Appetit!



 

The tomato paste and fresh garlic give the garbanzos a perfect tang

The tomato paste and fresh garlic give the garbanzos a perfect tang

 

 



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