Posted on | September 30, 2011 | 5 Comments
I love this soup because not only is it entirely homemade and healthy but also because it contains beans. The garbanzo beans add texture, taste, and it makes the soup heartier. You will feel full longer.
We had a very warm, well actually very hot week here in California but today the forecast promised some thunderstorms and showers. So I expect it to be a bit more like fall today and what would be better than a soup to get into fall mood.
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 cup carrots, chopped
- 2 garlic cloves, grated
- 2 cups cooked garbanzo beans (chickpeas)
- 1 kg / little over 2 lbs fresh tomatoes, chopped
- 3 cups water
- 1 bay leaf
- 3 large sprigs of fresh rosemary, chopped
- one handful of fresh basil leaves, chopped
- chili powder, to taste
- salt, pepper, to taste
- lemon juice, to taste
- extra fresh herbs as garnish
In a large pot, heat the oil and cook the chopped onion and carrots until soft. Add the garlic when the onions and carrots are almost soft.
Add the beans, tomatoes, and water.
Add the bay leaf, rosemary, and basil. Also add a pinch of chili powder, some salt, and pepper. Cover with a lid and let the soup simmer for about 30 minutes.
Remove the bay leaf. Puree the soup in a food processor or with an immersion blender.
Season to taste with chili powder, salt and pepper. Add some lemon juice.
Sprinkle fresh basil and/or rosemary over the soup. Serve with fresh bread.
Source: Adapted from Our Life in Food