Leftovers > Soups & Stews > Garbanzo Pea Soup >
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 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 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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