This post goes back — waaaayyy back! It’s been awhile since I made this garbanzo bean soup, though I’ve certainly made it more recently than SIX years ago!
Fun to go back in time to 2009 (hi, stove in old apartment!).
In 2016, we’re officially out of garden-grown potatoes, so I actually had to — gasp! — go to the store and buy potatoes for this recipe. In fact, I think the only garden goods in last night’s batch were the garlic (thanks to Matthew’s work peeling, chopping, and freezing HUNDREDS of garlic cloves) and some celeriac that I pureed with the beans. If I had been feeling a bit more energetic, I could have subbed garden leeks for some or all of the [store-bought] onion.
This past week, we cooked a few of our favorite staple recipes, including vegetable upside-down cake and garbanzo bean soup, using almost all local ingredients. We thought these dishes tasted good before, but you can really taste the freshness of the garden and locally grown veggies (or you could, if you were here eating with us).
Someone needs to work on her food photography skills . . . .
If you’re wondering how to make this soup, today is your lucky day. In the past, I have been too lazy to post recipes here, but I submitted this recipe to my church cookbook, so it was typed and ready to go.
Garbanzo bean soup
4 ½ c. cooked garbanzo beans, divided (= 2 ¼ cups dry beans or 3 cans)
4 ½ c. vegetable broth or water, divided
1 T. olive oil
2 c. chopped onion
10 cloves garlic, chopped
2-3 medium potatoes…
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