Cream of Garbanzo Soup

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 carrot, thinly sliced
  • 1/2 yellow bell pepper, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes
  • 7 cups water
  • 2 tablespoons vegetarian chicken-style seasoning/broth mix
  • 1 (28-ounce) can garbanzo beans, rinsed and drained
  • 1 cup fat-free half-and-half
  • 2 teaspoons dried parsley
  • 1 cup fine egg noodles image placeholder

In a large kettle, heat oil over medium-high heat; saut the onions, stirring occasionally, until they are tender. Add the garlic, carrot, pepper, red pepper flakes, oregano and cumin; cook another 5 minutes, continuing to stir occasionally. Stir in the water, chicken-style seasoning and rinsed and drained chickpeas; reduce heat to medium-low, cover and cook for about 45 minutes, again stirring occasionally to prevent sticking.

Using a blender or food processor, puree half the soup until smooth; pour the pureed batch of soup temporarily into another container such as a heatproof pitcher. Puree the remaining half of the soup; return to the kettle, along with the earlier batch. Return the soup to the stove; bring to a slow boil. Stir in the noodles; cover and cook for an additional 15 minutes, or until the noodles are tender.

Servings: 4
Submitted by: Recipe Group Member