Greek Style Garbanzo Soup

I’m having this soup for lunch today and I had to share this recipe with you.  It’s quick and easily converted to a vegan meal.  I usually make it for lunch and then have the leftovers for dinner.  It has lots of vegetables in every bite.  That’s how I like my soup.  I like the broth to accompany the veggies, not the other way around, almost like a stew.  A while back, I posted my Oatmeal Pancake recipe.  This soup comes from the same old cookbook with a few changes.

My father-in-law, Doc, really liked this soup.  I remember I would make it often for lunch when he came to visit.  Doc’s real name was Carmen but everybody called him Doc.  This was a man who knew how to enjoy life.  I know there is a story behind his nickname but I can’t recall it anymore.  I do remember that they called his older brother Eskimo Joe because he like Eskimo Pie ice cream treats.  Leave it to me to remember this story with ice cream in it.  Doc was Italian.  Most of his brothers and his sister were born in the old country but he and his younger brother were born here.  His original last name was Farinacci.  Johnny Farr, an older brother, was a boxer and chose this last name because it had a nice ring to it.  Doc got it because of the way he signed his name.  It looked like F-A-R-R and eventually it just stuck. When I really think about this, it makes me realize how time can change anything even something so personal as a person’s name.  Hmmm…imagine what can happen if we just stick to something for a long period of time.  OK, I’m going to schedule some walking time today, right after I have my bowl of soup.  Hope you try it.

Ingredients

2 Tbls. Olive Oil

2 medium Onions, chopped

1 clove Garlic, minced

2 stalks Celery, chopped

1 or 2 Carrots, diced

1 large Potato, diced

1 sprig Parsley, finely chopped

1 can ( 6 oz.) unsalted tomato paste**

1/4 tsp. Black Pepper

2 cans (16 oz. each) Garbanzo Beans, drained

5 cups Water

1 Chicken Bouillon Cube (Use a vegetarian option here & voilá, you have a vegan dish!)

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Heat Olive Oil in a dutch oven on medium heat and sauté Onions, Garlic and Celery for about 5 minutes.

IMG_4765Heat the pot to high.  Add the remaining vegetables, Tomato Paste and Pepper. Combine well.

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Add Garbanzo Beans, Water and Bouillon. Bring to boil and simmer for 10 minutes.  Salt to taste.

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Stir well before serving. I like to garnish with a little Parmesan Cheese.

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**Just a quick note…I have found that any canned tomato product has a fresher taste if it is unsalted.  I try not to use too many canned products generally, but if it is tomato paste, sauce or whole tomatoes I always buy unsalted.  It makes a difference.  Check it out.

This recipe will give you 14 – 1 cup servings each consisting of 156 Calories, 7.2 grams Protein, 25.3 grams Carbs, 3.6 grams Fat.

Buon Gusto!

Until next time.

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