Garbanzo Soup Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Butter3 Tablespoon
 Minced onion1⁄4 Cup (4 tbs)
 Water3 Cup (48 tbs)
 Chickpeas1 Can (10 oz), drained (Garbanzos)
 Beef bouillon cubes2
 Salt1⁄4 Teaspoon
 Garlic salt1⁄4 Teaspoon
 Dried mint leaves1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Soup macaroni1⁄4 Cup (4 tbs) (Uncooked)
 Grated parmesan cheese2 Tablespoon
 Minced parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1760 Calories from Fat 571

% Daily Value*

Total Fat 66 g100.8%

Saturated Fat 30.3 g151.7%

Trans Fat 0 g

Cholesterol 127.8 mg42.6%

Sodium 3341.6 mg139.2%

Total Carbohydrates 222 g74.1%

Dietary Fiber 51.7 g206.8%

Sugars 31.2 g

Protein 71 g141.4%

Vitamin A 57.3% Vitamin C 52.4%

Calcium 69.7% Iron 113.3%

*Based on a 2000 Calorie diet

Directions

In a 2 quart saucepan, melt butter over medium heat.
Saute' onion until golden.
Add water, garbanzos or chick peas, bouillon cubes, salt, garlic salt, mint leaves and pepper.
Bring to a boil.
Stir in macaroni.
Reduce heat.
Cover and simmer 20 minutes.
Serve topped with grated Parmesan cheese and garnished with minced parsley.
Makes 4 to 6 servings.
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