Garbanzo Bean Soup Recipe
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These ingredients make this a great recipe for the mid fall all the way through the winter. Something to keep you warm and sweet inside through the cool and frigid times of the year.
Ingredients for this Bean soup recipe.
1 14-15oz. can Garbanzo beans (chick peas), drained and rinsed2 Saffron Threads
1 Peeled and Cubed Sweet Potato
1 Cinnamon Stick (or 1/2 tsp. ground cinnamon)
1 tbs Ground Cumin
2 Chopped, Very Ripe Tomatoes
1 Chopped, Small White Onion
3/4 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
1/2 lb. Baby Carrots
5 C. Vegetable Stock
1 tsp. Salt
How to Cook Your Cuban Garbanzo Bean Soup
1. Add the Vegetable Stock to a large pot and turn the heat on medium high.2. Add the chopped tomatoes, cubed sweet potato, chopped white onion, baby carrots (chopped in half) and the cinnamon stick to the pot of stock.
3. Reduce heat and simmer for 40 minutes. Stir Occasionally.
4. Add the can of garbanzo beans, ground cumin, black pepper, cayenne pepper and salt. Stir well and simmer for 20 more minutes.
5. Grab a bowl and try your new Cuban bean soup.
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