Savory Garbanzo Bean Soup

savory garbanzo bean soup

Remember Bob Ross and his “happy accidents?” Didja know that happens with food too? Ah, yah, well it does with *my* food.

Least lately it does.

Who am I kidding, I’ve always been this way.

Case in point: The cheese melt back in 1990 where I substituted “nicer cheese” for the Velveeta the recipe called for, only to find the *reason* they said Velveeta was it’s melty nature.

Sez the girl stirring a pot of plasticy goo.

Not my proudest moment.

But the wasn’t-s’posed-ta-be-soup you see here below puts the happy back into “happy accident.”

And the yum. I love it even better than what it was supposed to be. How often does *that* happen?

(Answer: Not much.)

Who knew I’d love garbanzo beans as soup even more than as garbanzo beans? Yahoo!

. . . . . . . . .

Savory Garbanzo Bean Soup Recipe

  • 1 cup dry garbanzo beans (aka chick peas), soaked overnight in 3 cups water
  • 1 tbsp extra virgin olive oil
  • 1 1/2 – 2 tsp celery salt
  • 1/2 tsp cumin
  • 4 cups water

Rinse soaked beans, removing any funky ones, and place in inner pot of rice cooker or crock pot with other ingredients, giving it a good stir. As beans cook, add more water as needed.

Rice cooker method: Cook on “white rice” setting. Once done, cooker will automatically transition to “warm” mode. Serve and enjoy!

Crock pot method: Cook for 1 – 2 hours, til beans are soft. Serve and enjoy!

Savory Garbanzo Bean Soup

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