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Garbanzo Bean Tomato Soup

Garbanzo Bean Tomato Soup

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Garbanzo Bean Tomato Soup is rated / 5 based on votes.

Print Recipe

Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: HIGH 2 hours

Serve with a side of couscous, or with freshly baked bread. If you’ll be serving wine, try a light, fruity red wine or a medium-bodied white wine. This soup is very healthy, so if you serve a decadent dessert, you won’t be plagued with guilt!

Ingredients

  • 2 425g (16 oz) cans chick peas (garbanzo beans), drained & rinsed
  • 6 ripe plum tomatoes, diced, or one 625g (22 oz) can of diced tomatoes
  • 2 celery stalks, diced
  • 2 or 3 large carrots, diced
  • 2 cloves garlic, minced
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • 2 large bay leaves
  • 1 tablespoon sugar
  • 1 tablespoon tahini
  • 1 teaspoon salt
  • 1 small can tomato paste
  • 4 tablespoon olive oil
  • 2 tablespoon dried basil
  • 2 tablespoon minced parsley or cilantro
  • 4 cups vegetable stock or chicken broth
  • Parmesan cheese for garnish

Steps:

  1. Mince garlic. Heat olive oil in saucepan or skillet on medium heat and brown garlic in oil. Add cumin and paprika to saucepan or skillet and heat for 5 minutes on medium-low heat. Add ½ cup hot water and stir to make a smooth paste. Set aside.
  2. Place all other ingredients into slow cooker and stir. Add garlic paste to slow cooker and stir.
  3. Cook on High setting for 2 hours. Some people eat it as-is, while others use a blender stick to turn it into a smoother, thicker soup.
  4. Sprinkle with parmesan cheese before serving.

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