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Garbanzo Bean Tomato Soup
This recipe is by far the best "cream free" tomato soup. It's a new favorite at our house! It is very easy and quick to make too. Not just a prelude to a meal, one could make a meal out of this soup. As you can see, it's loaded with lots of hearty calories and fiber from all the rice and the beans.
Ingredients: • 1 1/4 cups dried garbanzo beans, or two
unsalted 15 ounce cans, drained and rinsed • 6 cups low sodium vegetable broth • 1 cup brown rice • 2 cans diced tomatoes, unsalted • 4 garlic cloves, minced • 2 teaspoons chopped fresh rosemary or 1
teaspoon dried • 1 teaspoon chopped fresh thyme or 1/2
teaspoon dried • salt and pepper to taste
Directions: 1. Make brown rice, and garbanzo beans if using
dried (note: dried beans take at least 8 hours to soak).
2. In a large pot, sauté the garlic, rosemary and thyme in liquid until fragrant. This should only take about 30 seconds to a minute.
3. Add the vegetable broth to the pot and bring to a boil over high heat.
4. Add the diced tomatoes and garbanzo beans, reducing the heat to medium and bring to a simmer.
5. Add the cooked rice, salt and pepper and stir. 6. Transfer two cups of the soup to a blender,
Vitamix or food processor, and blend until smooth. Return the puree to the pot and stir.
7. Enjoy!
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