Recipe ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 carrot, thinly sliced
- 1/2 yellow bell pepper, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
- 7 cups water
- 2 tablespoons vegetarian chicken-style seasoning/broth mix
- 1 (28-ounce) can garbanzo beans, rinsed and drained
- 1 cup fat-free half-and-half
- 2 teaspoons dried parsley
- 1 cup fine egg noodles
Recipe method
- In a large kettle, heat oil over medium-high heat.
- Saute the onions, stirring occasionally, until they are tender.
- Add the garlic, carrot, pepper, red pepper flakes, oregano and cumin.
- Cook another 5 minutes, continuing to stir occasionally.
- Stir in the water, chicken-style seasoning and rinsed and drained chickpeas.
- Reduce heat to medium-low, cover and cook for about 45 minutes, again stirring occasionally to prevent sticking.
- Using a blender or food processor, puree half the soup until smooth pour the pureed batch of soup temporarily into another container such as a heatproof pitcher.
- Puree the remaining half of the soup.
- Return to the kettle, along with the earlier batch.
- Return the soup to the stove. Bring to a slow boil.
- Stir in the noodles.
- Cover and cook for an additional 15 minutes or until the noodles are tender.
Other soup recipes:
Cream of garbanzo soup recipe
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