Cookbook:Galician Garbanzo Soup

| American cuisine | Spanish cuisine | Vegetarian Cuisine | beans | Soups

Fast and cheap, this soup will warm you on a cold day!

Ingredients

 * 3 cans (45 oz / 1.26 kg) garbanzo beans, divided
 * 4½ cups vegetable broth or water (or a combination), divided
 * 1 tablespoon olive oil
 * 2 heaping cups chopped onion
 * 1 tablespoon minced or crushed garlic
 * 1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)
 * 1 medium carrot, diced
 * 1 medium stalk celery, diced
 * Salt, to taste
 * 1 bay leaf
 * 2 teaspoons dry mustard
 * 2 teaspoons ground cumin
 * 1–2 threads saffron (optional)
 * ½ cup green peas (fresh or frozen)
 * 3 tablespoons red wine vinegar
 * 2 medium-sized ripe tomatoes, peeled and seeded or 1 cup chopped canned tomatoes
 * Freshly ground black pepper and cayenne pepper, to taste
 * Minced fresh basil, for garnish

Procedure

 * 1) Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.
 * 2) Place a soup pot or Dutch oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.
 * 3) Add onion and sauté over medium heat for about 5–8 minutes, or until onion is translucent.
 * 4) Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes.
 * 5) Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.
 * 6) Bring to boil, then lower the heat.
 * 7) Cover and simmer for about 30 minutes, stirring occasionally.
 * 8) Stir in the remaining garlic, plus the peas, vinegar, and tomato.
 * 9) Taste to correct salt.
 * 10) Add black pepper and cayenne.
 * 11) Simmer for only about 5 minutes longer.

Notes, tips, and variations

 * Serve topped with minced fresh basil.
 * Serve with a green salad decked out with a mustard-themed dressing, thick slices of pumpernickel bread, and a light Pinot Noir.
 * Vegetable broth comes in 1 quart boxed in most supermarkets. Choose a gluten-free one if your require, or make your own stock.