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Garbanzo Bean Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Eileen Goltz for the OU


List of Ingredients




1 large can garbanzo beans drained and rinsed
1 sweet potato or acorn squash peeled and cubed
1/2 teaspoon cinnamon
1 tablespoon cumin
2 chopped tomatoes
1 onion, chopped
1/4 teaspoon cayenne pepper
2 cups shredded carrots
5 cups gf chicken or vegetable broth
2 cups fresh spinach, shredded
1 teaspoon salt
3/4 teaspoon pepper


Recipe



Pour the broth into a large stock pot and heat to a boil. Add the tomatoes, sweet potatoes, onions, onion, carrots and cinnamon. Reduce the soup to a simmer and cook for 25 to 30 minutes. Stir every 10 minutes or so. Add the garbanzo beans, cumin, black pepper, cayenne pepper and salt. Mix to combine, cover and simmer for and additional 20 to 30 minutes. Add the spinach 5 minutes before you’re ready to serve and cook the 5 minutes and then serve. Serves 8.