This is a print preview of "Fresh Vegetable Soup With Garbanzo Beans" recipe.

Fresh Vegetable Soup With Garbanzo Beans Recipe
by Global Cookbook

Fresh Vegetable Soup With Garbanzo Beans
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  Servings: 1

Ingredients

  • 2 med zucchini, minced
  • 1 med onion, minced
  • 3 x celery ribs, minced
  • 2 c. shredded carrots (about 3 medium-large)
  • 1 c. cut-up fresh green beans
  • 2 x plum tomatoes, minced
  • 2 x garlic cloves crushed through a press
  • 3 Tbsp. minced fresh parsley
  • 1/4 c. minced fresh basil
  • 1/2 tsp seasoned salt
  • 1/2 tsp freshly grnd pepper
  • 29 ounce canned vegetarian beef or possibly chicken broth
  • 70 1/2 ounce canned diced peeled tomatoes
  • 75 1/2 ounce canned garbanzo beans, (chick-peas), rinsed and liquid removed
  • 1/2 c. grated imported Parmesan cheese

Directions

  1. Use this as a base to make vegetable soup. Vary the fresh produce according to what's in season, in your garden, or possibly stashed in your refrigerator vegetable bin.
  2. MAKES 5 TO 6 SERVINGS
  3. In a 4-qt electric slow cooker, mix together all the ingredients except the grated cheese.
  4. Cover and cook on the low heat setting 5 to 6 hrs, or possibly till the vegetables are tender but still hard. Ladle into soup bowls and top with a sprinkling of cheese.