My Sister, Stacey, and her husband Tom run a pizza place called Garbonzos in Idaho. Don't know where they came up with that name but we love it. The words 'Garbonzo beans' just roll off of the tongue unlike 'Chick peas' or any other strange name for the lumpy bumpy bean. So to start off our Vegan Recipe Exchange blog, I'm posting Garbonzo Soup! It's the first Vegan meal our whole family embraced, years before we decided to go Vegan. Melanie
Garbanzo Soup (5 STAR)
1 28 oz can plum tomatoes, whole
2 TBS olive oil (or spray oil)
1 15 oz can garbanzo beans
1/2 tsp oregano and basil
1/4 tsp thyme
1 head garlic, peeled and sliced
2 c chicken stock (or vegetable stock)
2 c short-grained rice (regular is fine)
Parmesan cheese (optional)
Heat garlic in olive oil until lightly browned. Hand crush tomatoes over top, add seasonings and chicken stock. Simmer uncovered for 1/2 hour. Meanwhile start rice cooking. Add garbanzos to soup and warm through. Serve rice in a ball in the center of the bowl. Pour soup around rice, shave small amount of cheese over top. This can also be cooked for much longer or in a crock pot.
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