United States / Soup
Galician Garbanzo Soup
Fast and cheap, this soup will warm you on a cold day!
Ingredients
- garbanzo beans, 45 oz / 1.26 kg total; divided3 can
- vegetable broth or water, or water, or a combination; divided4 1/2 cup
- olive oil1 tbsp
- onion, chopped; heaping cups2 cup
- garlic, minced or crushed1 tbsp
- waxy potato, small; waxy (yellow Finn or Yucon gold); diced, about 1 cup1
- carrot, medium; diced1
- celery, medium; diced1 stalk
- salt, to taste
- bay leaf1
- dry mustard2 tsp
- ground cumin2 tsp
- saffron, optional1–2 thread
- peas, fresh or frozen1/2 cup
- red wine vinegar3 tbsp
- ripe tomatoes or canned tomatoes, medium-sized, ripe, peeled and seeded; or 1 cup chopped canned tomatoes2
- black pepper and cayenne pepper, freshly ground; and cayenne pepper, to taste
- fresh basil, minced; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.
Place a soup pot or Dutch oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.
Add onion and sauté over medium heat for about 5–8 minutes, or until onion is translucent.
Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes.
Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.
Bring to boil, then lower the heat.
Cover and simmer for about 30 minutes, stirring occasionally.
Stir in the remaining garlic, plus the peas, vinegar, and tomato.
Taste to correct salt.
Add black pepper and cayenne.
Simmer for only about 5 minutes longer.
