Garbanzo Soup With Ham And Broad Beans Recipes

HEALTHY, HEARTY BEEF AND GARBANZO SOUP

Steps:

• Preheat oven to 375. Chop green onions, using all of the white parts, and some of the green for color. In a large skillet, brown the ground beef, along with the onions and garlic, until cooked through, drain off any drippings. Add garbanzo beans, drained and rinsed, to the skillet, along with the diced tomatoes and corn, and the rest of the ingredients. Stir and cook over medium heat until simmering. Pour into a covered casserole, and cook in the oven for approximately 40 minutes.
• Serve with sour cream, shredded cheese and tortilla chips for a hearty soup. Or, mix in an additional 1 cup shredded cheese for in addition to the garnish for a flavorful appetizer dip for a crowd.

HAM AND CHICKPEA SLOW COOKER SOUP

Steps:

• Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours.
• Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

GARBANZO BEAN SOUP WITH SAFFRON

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.

CHICKPEA AND WHITE BEAN SOUP

Steps:

• Cold soak or quick soak the chickpeas and beans together in the same pot.
• Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
• Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
• Heat oil in a 6-quart heavy pot over medium heat.
• Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
• Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
• Stir in the carrots; cook until they wilt, about 2 minutes.
• Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
• Add salt to taste.
• Drain the chickpeas and cannellini and add to the pot.
• Bring to a boil, then adjust heat to a gentle boil.
• Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
• While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
• Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
• Process until the leaves are chopped fine.
• Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
• Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
• Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.