We eat a lot of soups. So I post a lot of soups. This one is a garbanzo bean soup/stew that features Bryanna’s Chicken Broth Powder. Really, without that, don’t even make it. I always like to use the little bit of leftover broth from making the cutlets from her Everyday Dish recipe. Sometimes it’s in a sauce, sometimes a soup. This is one of those un-recipes, but here it is.
Do your basic mirepoix (plus)-
1 onion, chopped
1 stalk celery, chopped
4-5 carrots, chopped (I go heavy on the carrots)
5 cloves garlic, crushed
about 3 potatoes, quartered, then sliced
1 Tbsp oil
1 can garbanzos, drained and rinsed
leftover broth (plus more as needed)
juice from 1/2 a lemon
white wine, if desired
Saute all that for a bit, then add some spices. I use thyme, basil, parsley, lemon pepper and a little rosemary, all dried. Then toss in a can of drained garbanzos and broth. I usually have about 1/2 a cup of the chicken broth and add about a quart more liquid. Add some white wine if you’re using it, the lemon juice,, more spices, salt and pepper, a little cayenne if you like (it helps) and cook til the vegetables are tender. We like it thick, but of course you can add more broth. It’s a nice hearty soup that comes together quickly.
And, speaking of Everyday Dish, check out Isa’s blog which has a version of Julie’s sausage. That
sounds a little weird, but just go with it. Here is a picture of mine.
These are spicy and wonderful. The technique is crazy easy and could be adapted for a lot of different flavors. I made it using my old fashioned hippie style steamer, so you can go low tech and still get great results.
Tonight’s dinner: homemade pasta! I got a pasta attachment for my kitchenaid and can’t wait to try it.