Pages Menu
Categories Menu

Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

North America’s Garbanzo Soup

• 10 cups water
• 5 cloves garlic
• 3 fresh oregano sprigs
• 2 whole cloves
• 1 tbs. salt
• 1 tbs. ground cumin
• 1 tsp. black pepper
• 3 bay leaves, broken
• 1 or 2 fresh basil sprigs (may substitute 1 tsp. dried basil)
• 5 chicken bouillon cubes
• 1 frying chicken cut up
• Juice of two limes
• 1 medium zucchini, chopped
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 green bell pepper, seeded and chopped
• 2 cups garbanzo beans, drained
Optional garnishes
• Cooked rice
• Sliced avocados
• Fresh salsa
To make stock

Bring the water to a boil, and then add all the stock ingredients, including the chicken. Skim the foam from the top as the soup simmers for 1 to 1 1/2 hr. Remove the chicken, debone it and shred the meat when cool. Strain the stock and chill. This hardens the fat for easy removal.
To make soup
1. Remove fat from stock. Reheat and add the juice of two limes. Add all the vegetables except the beans and cook just until tender-crisp, about 20 minutes.
2. Add the shredded chicken and garbanzo beans. Heat until chicken and beans are hot throughout.
3. To serve the soup, ladle into large soup bowls. Garnish with sliced avocados and fresh salsa.

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>