Garbanzo Soup Recipe

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Garbanzo Soup Ingredients

3 tbsp butter
1/4 cup minced onion
3 cup water
1 can (15 oz) garbanzo or chickpeas, drai, ned
2 beef bouillon cubes
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp dried mint leaves
1/8 tsp black pepper
1/4 cup macaroni, uncooked
1 grated parmesan cheese
1 minced parsley for garnish

A Recipe for
Garbanzo Soup

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Garbanzo Soup

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Garbanzo Soup Directions

In a 2-quart saucepan, melt butter over medium heat. Saute onion until
golden. Add water, garbanzos or chickpeas, bouillon cubes, salt,
garlic salt, mint leaves and pepper. Bring to a boil. Stir in
macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with
Parmesan cheese and garnished with minced parsley.

SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

Serves: 4

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Garbanzo Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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