Absolutely delicious. So simple, yet so good for you too!
This soup was one of my father’s specialties. He made it frequently and it became a favorite of my husband, a transplant from the Midwest.
Susan Tweeton
Ingredients
- 1 pound dry garbanzo beans
- 1 onion, chopped
- 2–3 stalks celery, chopped
- 2–3 carrots, chopped
- 2–4 cloves garlic, minced
- 1 pound lean ground beef or lamb (optional)
- 1–2 bay leaves
- 1 teaspoon oregano
- 1 can (8 ounces) tomato sauce
- ¼ cup olive oil
- Salt and pepper to taste
- 2–3 quarts water
Directions
Dry Bean Preparation
- Rinse and soak beans:
- Overnight Soak Method: Soak 1 pound dry beans in large pot overnight in at least two quarts of water.
- Quick Soak Method: Combine 1 pound dry beans and 2 quarts of water in large pot. Heat beans and water to boiling. Boil 2 minutes. Remove from heat and let stand for at least 1 hour.
- Drain soaking water and rinse beans.
- Add 2 quarts water.
- Cover and bring to boil.
- Reduce heat to simmer.
- Cook for 45–60 (or longer) until beans are just tender (not mushy).
Canned Bean Preparation:
- Use 4 15 ounce cans of garbanzo beans.
- Drain and rinse beans.
- Place beans in large soup pot.
- Add 1 ½ quarts water.
Soup Preparation:
- Lightly sauté chopped onion, celery, carrots and minced garlic in olive oil.
- Cover and cook over medium heat until just tender (not mushy). Do not brown. (Optional: brown ground beef/lamb; drain well).
- Add vegetables (with oil) and meat (if used) to prepared beans.
- Add pepper, bay leaves, oregano and salt (dry beans will require more salt than canned beans).
- Add tomato sauce and additional quart water, if desired.
- Cover and bring to boil.
- Reduce heat and simmer for 30–45 minutes.. Taste and adjust seasonings.
- Service with crusty bread and a salad. This soup taste ever better reheated the next day; it also freezes well.
Notes
If you’re in a hurry, brown the vegetables along with the ground meat in just 1 tablespoon olive oil. Just be sure to drain off excess fat well. Add 2 tablespoons olive oil to the soup during its final 30 minutes of cooking.