I love Wednesdays around here, because I always get a recipe from Sage Adderley for our Health Food spotlight! I can’t cook for the life of me, much less healthy food (I’m from the south, ya’ll…everything is fried). However, each week Sage sends me a recipe and it also goes into my ‘Oh, this looks delicious!’ recipe stash. Her Blackened Tofu recipe is now used several times a week in my kitchen! This week, she’s sent us an incredibly tasty Garbanzo and Potato Soup!
Garbanzo & Potato Soup
I am counting the days until the fall weather is here. The cool weather means soup
and lots if it. The recipe below makes a chunky soup, which my family loves. If you
prefer more broth, use one can of garbanzo beans instead of two.
2 – 15 oz cans of garbanzo beans (drained)
1 tbsp minced garlic
1 tbsp olive oil
3-4 medium potatoes
8-10 cups of vegetable broth
2 bay leaves
4 cups of fresh spinach
Salt & pepper
Step 1 – In a large pot, sauté minced garlic in olive oil over medium heat for a few
Step 2 – Wash potatoes and dice into one-inch squares.
Step 3 – Add vegetable broth, diced potatoes, and garbanzo beans into pot. Bring to
a rolling boil, and then turn down to low. Add the bay leaves and salt & pepper to
taste. Simmer for 2-3 hours.
Step 4 – Immediately prior to placing the soup into bowls, fill the bottom of each
bowl with a cup of spinach, and then pour soup on top.
Makes 4 hearty servings.