Garbanzo Bean Soup Recipe
Garbanzo Bean Soup is an amazingly delicious easy to prepare appetizer recipe which cannot just escape your guest's attention. Try this Garbanzo Bean Soup; I am sure your loved ones will give you a lot of compliments for this!
Ingredients
1 large onion, chopped
4 celery ribs, sliced
2 carrots, peeled and thinly sliced
2 1/2 cups chopped green cabbage (about 1/2 of a small head)
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups chopped fresh tomatoes or 1 (14 1/2-ounce) can diced peeled tomatoes, drained
1 medium zucchini, diced
1 cup dried garbanzo beans (chick-peas), rinsed, drained, and picked over
4 garlic cloves, minced
1/3 cup chopped fresh basil
1 bay leaf
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 (14 1/2-ounce) cans chicken or vegetable broth
2 cups frozen cut green beans, thawed
3/4 cup shredded or grated Parmesan cheese
Directions
1. In a 5-quart electric slow cooker, mix together the onion, celery, carrots, cabbage, potatoes, tomatoes, zucchini, garbanzo beans, garlic, 3 tablespoons of the basil, the bay leaf, rosemary, salt, pepper, and chicken broth.
2. Cover and cook on the low heat setting about 8 hours, or until the beans are tender.
3. Remove the bay leaf. Stir in the green beans and remaining basil. Heat 10 to 15 minutes longer.
2. Cover and cook on the low heat setting about 8 hours, or until the beans are tender.
3. Remove the bay leaf. Stir in the green beans and remaining basil. Heat 10 to 15 minutes longer.
