Old Mother Hubbard would have been so proud of me, because with practically nothing in the cupboard, pantry, or fridge I made this delightful little soup. It's light and flavorful, with garlic and thyme dancing a perky little polka in your mouth. I only wish I had had some crusty bread to go with it! I think you could easily replace the garbanzo beans with white beans or maybe even navy beans. Like wise, onions with leeks or shallots so feel free to use this soup to put together a meal as you see fit.For a pantry scraper recipe, it sure is tasty and will also be great for a thermos in class or work. A quick and flavorful recipe, perfect for on the go or beating the cold with a good book.
Garbanzo Garlic Soup
Makes two large servings (recipe easily doubles)
What You'll Need...
1 tablespoon of butter
1 tablespoon of olive oil
2 cups of chicken stock
1/2 of a large yellow onion, chopped
3 cloves of garlic, chopped
1/2 teaspoon of thyme
1 can of garbanzo beans, rinsed and drained
salt and pepper to taste
What You'll Do...
Warm the oil and butter over medium heat. Add the thyme and onion and cook for 3 minutes. Add the beans, chicken broth, salt, pepper, and garlic. Simmer for 10 minutes. Place in a blender or use an immersion blender and puree. Serve with crusty bread and garnish with some fresh pepper.
Another great addition, you never cease to amaze me.
ReplyDeleteIt looks delicious! Now I just need to get a blender...
ReplyDeleteI had a pantry scraper this week too. I'm going to keep this little gem in my back pocket. Thanks G!
ReplyDeleteI am visiting you via Amanda's blog site. Lovely soup and I so enjoy being able to make something from whatever is in the pantry. A great challenge for the ol' brain! Your soup is one of those that, yep, I do have all the ingredients to whip it up!
ReplyDeleteA very tasty little number...
ReplyDeleteThis recipe sounds fantastic. I love garbanzo beans so much I buy them by the case and often eat them as a snack, but I never thought to puree them in a soup--and I puree almost all of my soups with a hand blender (are they the greatest or what?)
ReplyDeleteI scanned your ingredient list assuming there would be some far flung thing I never have on hand--and can't find in the middle of nowhere Missouri--but it wasn't there! There's always homemade chicken stock in my freezer, and I have a beautiful patch of neglected thyme taking over a section of my greenhouse.
This is the kind of recipe that's definitely right up my alley. I have a feeling it's going to become one of my favorites. Thanks! : )
Yum. A nice autumn tummy-warmer. Funny how you call it a "pantry scraper". Seems the older I get, the longer my list of staples and the better stocked my pantry is making pastry scraping a little easier. Not sure if I'm older or just wiser.
ReplyDeleteI just something like this today, all I had left were some tomatoes and half an onion and I cooked them with basmati rice, cloves and mint :)
ReplyDeleteI love garbanzo and garlic, so this will great for a cold winter day. I am not ready to make soups in my kitchen just yet
Oooh looks delish! I have an intense hatred for garbanzo beans (aka. chick peas) because my mom used to put them in everything. I have fulfilled my lifetime quota of chick peas, and refuse to eat any more.
ReplyDeleteI do have some cannelli beans that will do a lovely stand-in. I like to have a little stash of soup in the freezer for those times when it is just too chilly or I'm a little under the weather (because really, who wants to make soup when you're sick? No one. One just wants to heat it up.)
I'll be making this. Grazie.
This looks brilliantly simple and delicious. Can't wait to try a Thermos-ful for our next road trip.
ReplyDeleteLove your wicked sense of humor/sarcasm.
Delicious and easy... my favorite combination. What an inspiration!
ReplyDeleteI made this today but substituted a can of condensed cream of chicken soup (plus a cup of water) cause that's all I had on hand...it was ready within fifteen minutes and delicious! Thanks for such a great, simple idea.
ReplyDeleteHoly crap. This soup was incredibly awesome. I made it this weekend and thought it would last the week. I doubled the recipe. Unfortunately, my friends could not control themselves and had second helpings. That left me with enough soup for one lunch. Fortunately, it is easy enough for me to make again.
ReplyDeleteThis recipe was fantastic and very easy to make. I subbed the butter for me olive oil and used vegetable broth instead of chicken stock and the recipe proved to be a delightful vegan meal. Was worried since I didn't have fresh thyme, (and had to instead use dried flakes) but it turned out perfectly. Thank you for this great recipe!!
ReplyDelete