Tuesday, September 30, 2008

Cambridge Cooks: Garden Garbanzo Soup Cambridge Cooks: Garden Garbanzo Soup

Photos: Debra Pearlman

As the weather gets cooler, the slow cookers come out. My neighbor Mary gave me this wonderful recipe for a hearty soup. You can double the recipe and freeze the extra for another day. Enjoy!

Slow-Cooked Garden Garbanzo Soup


2 Tbsp. extra-virgin olive oil
1 leek, washed well, touch ends removed, quartered lengthwise, and sliced into ¼ inch pieces
2 cloves garlic, minced
1 tsp. celery salt
½ tsp freshly ground black pepper, dried thyme, dried oregano
¼ tsp. Tabasco
1 cup peeled and chopped carrots
1 cup sliced mushrooms
1/3 cup pearl barley, rinsed
1 cup chopped zucchini
1 (15.5oz) can garbanzo beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth 3 Tbsp. flat-leaf parsley, finely chopped (optional)
¼ cup grated Parmesan cheese (optional)


1. Layer all the soup ingredients into a slow cooker in the order listed. DO NOT STIR.

2. Cove and cook on low for 8 hours or on high for 4 hours.

3. Stir well. Divide the soup among four bowls.

4. If desired, garnish each bowl of soup with parsley and Parmesan.

Approx. nutritional value” 280 calories, 41g carbs, 11g protein, 9g fat, 10g fiber, 2.98mg sodium.


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