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Garbanzo Pea Soup. Click on image to view larger size in a new window.Garbanzo Pea Soup

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.


Food Fare: Recipes for LeftoversSuggestion: Serve with buttered, crusty French bread.


*Garbanzo Pea Soup images (C)2017 Shenanchie O'Toole. Click on image to see larger size in a new window.


Shenanchie's Note: I used mostly leftover ingredients for Garbanzo Pea Soup. The ham and ham broth were frozen from a prior meal, and the chickpeas were leftover from a 15-ounce can I'd opened for use in a green salad.


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