This was in the first Family Cookbook.  Renee Wilson and
Ann Marie Barkwell both submitted this.  The only difference
was how much to puree.
2 Tbsp corn oil
1 c onion, chopped fine
1 c celery, chopped fine
1 c carrots, sliced
Sauté until soft.

Add:
2 tsp garlic, minced
Sauté 2 more minutes.

Add:
1 c potatoes, diced
5 c chicken broth
1/2 tsp sea salt
1/4 tsp cayenne
3 3/4 c cooked garbanzos, drained (about 2 cans)
Simmer until everything is well cooked, about 45 minutes - an
hour.

Puree half (Renee) or 3/4 (Mom) of soup in a blender or food
processor.  Add back to soup.
"I better go to bed now. I have a dream locked up in my heart that I need to let out."
Garnbanzo Soup
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