Garbanzo Bean Soup

1. 1

   Cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe.

2. 2

   Place oil in a 2 qt soup pot over med heat add onions and cook for 5 min, Add carrots and celery and cook another 5 minutes.

3. 3

   Add the drained beans and 6 cup broth.

4. 4

   Cover, raise heat to high and bring to a boil.

5. 5

   Reduce heat to low and cook covered for 1 1/2 hours.

6. 6

   Combine the puree, remaining 3 cup broth and lemon juice in a 1 qt pot, Cover, bring to boil;l then reduce the heat.

7. 7

   Simmer for 5 minutes.

8. 8

   Place a dollop of sour cream ( I'd use non fat plain yoghurt but one could use fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and pour hot soup into the bowls.

9. 9

   To freeze: Allow the pureed beans to cool to room temp.

10. 10

    Refrigerate until thoroughly chilled then freeze up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.