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Garbanzo Bean Soup

 

gGarbonzo Bean Soup

No salt added canned garbanzo beans are already cooked, but have more than one cup of beans per can. The leftovers can be frozen for future use. The other option is to cook your own beans, freezing any leftovers in one cup portions. This option also lowers the sodium content of the beans from 60 to 11 mg. per cup.

1 Tablespoon healthy oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 cup chopped fresh tomatoes
1 cup no salt added garbanzo beans, drained and rinsed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
2-1/2 cups low sodium chicken broth

Prep. Instructions

1. Place onion, carrot and bell pepper in a bowl.

2. Place tomato and garlic in a separate bowl.

3. Combine oregano, basil, rosemary, black pepper and salt in a separate bowl.

4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a small stockpot over medium low heat. Add onion, carrot and bell pepper. Stir to combine. Cook for 5 minutes, stirring often.

2. Add garlic, tomatoes, garbanzo beans and spices. Stir to combine. Turn heat up a bit until vegetables are lightly sizzling; turn heat down to low and cook for 5 minutes, stirring often.
3. Add chicken broth. Bring broth to a boil; turn heat down and simmer, uncovered, for 20 minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds