From the kitchen of Renee Wilson
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.
NOTES
- Renee & Mom both make this soup. The only difference is how much to puree.
- Garbanzo beans are the same thing as chickpeas.