Potato and Garbanzo Bean Soup

[Lisa V]

Potato and Garbanzo Bean Soup

serves 4

 

3 tablespoons oil

1 large onion, diced

3 stalks celery, sliced

3 carrots, chopped

5 medium potatoes, cubed

1 sweet potato or yam, cubed

handful kale, chopped

1 teaspoon salt

1/2 teaspoon pepper

 1 can garbanzo beans, drained 

1 potato, pureed in 1 cup water

In a large soup pot, heat the oil over medium heat. Saute the onion, celery, and carrots until they begin to get tender.

 

To the soup pot, add about 10 cups water along with the diced potatoes, sweet potato, kale, salt and pepper. Simmer for about 30 minutes until vegetables are tender. Add the can of drained garbanzo beans.

My trick for thick soups is chop up a potato and puree it in a blender with a cup of water until smooth. Then add this puree at the very end of cooking. It thickens the soup wonderfully.