Garbanzo Pea Soup

Posted Thursday, 06/29/17


This recipe began with leftover canned garbanzo beans. I wanted to add a hearty texture to the soup, and chickpeas fit the bill quite nicely:


Garbanzo Pea Soup

1-1/2 C ham broth

2-1/4 C water

3 bouillon cubes (beef, chicken or vegetable)

1/2 C canned chickpeas, drained

1 pkg. (12 oz.) frozen green peas

1 tsp. Lawry's Seasoned Salt

2 tsp. dried basil flakes

1 tsp. dried parsley flakes

Black pepper to taste

1/2 C Half-and-Half

Cornstarch (to thicken soup)

1 C cooked ham, diced small (optional)


Bring water to a boil in a large cooking pot; add bouillon cubes. Boil and stir until bouillon cubes dissolve; reduce heat to simmer. Add ham broth; stir. Add chickpeas and frozen green peas; stir. Add Lawry's Seasoned Salt, dried basil flakes, dried parsley flakes and black pepper to taste; stir. Cover, but leave lid slightly ajar to allow steam to escape. Simmer for about thirty to forty minutes, stirring occasionally. Mix cornstarch with a bit of water and add to soup mixture; stir until soup thickens. Using an electric hand mixer, beat soup until peas and chickpeas are pureed. Allow to cool slightly. Heat Half-and-Half in a microwave for about twenty seconds; stir into soup puree mixture. If using ham, add at the very end and stir well.

Suggestion: Serve with buttered, crusty French bread.

Garbanzo Pea Soup is simply delicious. It also freezes well.

Give it a whirl!


Blog Tags: Soups & Stews


Blog Tag Tags: Food Photos; Leftovers; Soups & Stews  Send a comment about this blog entrySend Comment >