Fall weather is coming. Perfect for jeans, sweatshirts, hot coffee on the porch swing, and soup for dinner. Mmmm....
I have no idea where I found this recipe, to be fair. But I love how easy it is to throw together. This and some cornbread and I call it dinner.
With careful attention, this recipe can be dairy, egg, nut, soy, and gluten free, and vegan.
Garbanzo Bean Soup
2 cans garbanzo beans, with liquid
1 16 oz can diced tomatoes, with liquid
1 med onion, chopped
1 tsp oregano
1 tsp parsley
1 tsp basil
1/2 tsp chili powder
2 bay leaves
3 carrots, peeled and sliced
Combine all ingredients and bring to a boil. Cover and simmer 4-5 hours. Add additional water or broth if needed during cooking. When cooking is done remove about 2 cups of soup and puree in blender. Add puree back to soup to thicken. Serve with your favorite dinner roll.
(Sometimes I add in cubed ham or diced bacon during the last few minutes of cooking. Just long enough to heat it through.)