SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP
Categories Soup/Stew Bean Tomato turkey Quick & Easy High Fiber Poultry Sausage Chickpea Winter Healthy Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
- Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.
GARBANZO BEAN SOUP
This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!
Provided by JENYRUT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
- Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
Categories Bean Leafy Green Potato Sauté Vegetarian High Fiber Spinach Chickpea Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
VEGAN ITALIAN GARBANZO BEAN SOUP
This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.
Provided by PalouseBrand
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h54m
Yield 4
Number Of Ingredients 15
Steps:
- Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
- Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
- Spread garbanzo beans on a baking sheet and remove skins.
- Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
- Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.9 g, Fat 5.7 g, Fiber 8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 698.8 mg, Sugar 9.1 g
PASTA AND GARBANZO BEAN SOUP
Provided by Dede Spaith
Categories Soup/Stew Pasta Tomato Sauté Quick & Easy High Fiber Chickpea Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.
TURKEY GARBANZO BEAN AND KALE SOUP WITH PASTA
Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes.
Provided by Liana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
- Heat olive oil in a large soup pot; add turkey, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.
- To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.
Nutrition Facts : Calories 374.1 calories, Carbohydrate 56.8 g, Cholesterol 45.5 mg, Fat 7.7 g, Fiber 7.4 g, Protein 23.2 g, SaturatedFat 1.6 g, Sodium 940.1 mg, Sugar 2.9 g
GARBANZO BEAN SOUP WITH SAFFRON
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.
CURRY AND GARBANZO BEAN SOUP
I thought this up last night and it turned out pretty well. I'm not sure what the exact measurements are, so I guessed. This can be made into a vegan meal by substituting the chicken broth for veggie and the regular yogurt for soy. Feel free to adjust to your own tastes.
Provided by BurtonFanatic
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste.
- Add garbanzo beans, cilantro and curry and let simmer for 10 minutes.
- Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth.
- Transfer mixture back to the pot and stir.
- Add cayenne pepper and yogurt. Stir and serve.
BUSECA (GARBANZO- BEAN-AND-TRIPE SOUP)
Provided by Molly O'Neill
Categories breakfast, soups and stews, main course
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
- In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
- In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
- Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 28 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1341 milligrams, Sugar 8 grams, TransFat 0 grams
SAUSAGE AND GARBANZO BEAN SOUP
Builds a simple meal around this very easy soup; just adds cheese and fruit to complete the menu.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over low heat. Add bread. Cook until brown, about 2 minutes per side. Transfer bread to paper towels and cool. Cut into 1/2-inch croutons.
- Heat remaining 2 tablespoons oil in same pot over medium heat. Add garlic and stir 30 seconds. Add broth, sausage, garbanzo beans and paprika. Bring soup to simmer. Mix in parsley and egg; stir constantly to break egg into strands as it cooks. Season with salt and pepper. Ladle into bowls. Top with croutons.
GARBANZO BEAN SOUP
Make and share this Garbanzo Bean Soup recipe from Food.com.
Provided by Naner
Categories Clear Soup
Time 1h
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients to stock pot.
- Cook on medium heat for about 20-25 minutes, until potatoes are tender.
- Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
- Enjoy.
GARBANZO BEAN SOUP II
A simple, flavorful soup made with garbanzo beans and tahini (sesame paste) - similar to hummus! Use pita bread pieces for dipping.
Provided by Tobreth Hansen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend 1/2 the chicken broth, garbanzo beans, tahini, mustard, garlic, and red bell pepper until smooth.
- Transfer the blended mixture to a saucepan over medium heat. Mix in the remaining chicken broth, and cook until heated through.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 27.9 g, Fat 5.3 g, Fiber 5.9 g, Protein 6.9 g, SaturatedFat 0.7 g, Sodium 369.6 mg, Sugar 0.6 g
SPICY SAUSAGE & GARBANZO BEAN SOUP RECIPE - (3.9/5)
Provided by cndrela13
Number Of Ingredients 7
Steps:
- Drizzle olive oil in soup pan; heat. Add onions and fry until translucent. Add sausage to onions; break up the sausage while cooking. Add a little bit of chicken broth to deglaze the pan. Add remaining chicken broth, cup of water, garbanzo beans and cilantro. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes.
SPICY GARBANZO BEAN SOUP
Steps:
- In a 3- to 4-quart saucepan or Dutch oven cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute. Carefully add the chicken broth, water, beans, corn, and tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Ladle into serving bowls. Sprinkle with cilantro.
SALMON AND GARBANZO BEAN SOUP
This easy and unbelievably delicious salmon soup is ready in just twenty minutes!
Provided by cyrus
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.
- Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 14.2 g, Cholesterol 38.1 mg, Fat 10.1 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 2.5 g, Sodium 423.3 mg, Sugar 0.8 g
CHICKPEA / GARBANZO BEAN AND MINT SOUP
Thick and warming this unusual mint-laced soup is a real winner especially if served with toasted pita and hummus to dip it in!
Provided by English_Rose
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes. Add the chickpeas to the pan and cook for a further 10 minutes.
- Now add the finely chopped mint, stirring well, and then pour over the vegetable broth and tahini. Bring to the boil, reduce heat to low and simmer for at least 30 minutes. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 297.7, Fat 16.6, SaturatedFat 2.3, Sodium 337.1, Carbohydrate 31.8, Fiber 6.5, Sugar 1.6, Protein 7.2
TUSCAN GARBANZO BEAN SOUP
Make and share this Tuscan Garbanzo Bean Soup recipe from Food.com.
Provided by nikkid
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cook pasta according to directions.
- at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
- add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
- bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
- puree vegetable mixture in food processor and return to saucepan.
- add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
- top with cheese.
Nutrition Facts : Calories 343.1, Fat 9.1, SaturatedFat 1.8, Cholesterol 2.2, Sodium 1294.8, Carbohydrate 50.5, Fiber 7.5, Sugar 5.1, Protein 15.6
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