This was in the first Family Cookbook. Renee Wilson and Ann
Marie Barkwell both submitted this. The only difference was how
much to puree.
Marie Barkwell both submitted this. The only difference was how
much to puree.
2 Tbsp corn oil
1 c onion, chopped fine
1 c celery, chopped fine
1 c carrots, sliced
Sauté until soft.
Add:
2 tsp garlic, minced
Sauté 2 more minutes.
Add:
1 c potatoes, diced
5 c chicken broth
1/2 tsp sea salt
1/4 tsp cayenne
3 3/4 c cooked garbanzos, drained (about 2 cans)
Simmer until everything is well cooked, about 45 minutes - an
hour.
Puree half (Renee) or 3/4 (Mom) of soup in a blender or food
processor. Add back to soup.
1 c onion, chopped fine
1 c celery, chopped fine
1 c carrots, sliced
Sauté until soft.
Add:
2 tsp garlic, minced
Sauté 2 more minutes.
Add:
1 c potatoes, diced
5 c chicken broth
1/2 tsp sea salt
1/4 tsp cayenne
3 3/4 c cooked garbanzos, drained (about 2 cans)
Simmer until everything is well cooked, about 45 minutes - an
hour.
Puree half (Renee) or 3/4 (Mom) of soup in a blender or food
processor. Add back to soup.
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