GARBANZO BEAN STEW

Garbanzo vegetable stew

1 onion chopped

2 celery sticks chopped

3 carrots chopped

2 tablespoons olive oil

8 cups vegetable broth  (I use Imagine brand  “no chicken” low sodium broth)

1 lb sliced mushrooms

2 cups finely chopped kale or dark green of your choice

2 teaspoons turmeric

1-teaspoon coriander

2 15 oz cans garbanzo beans  (I like Eden brand)

2 tablespoons tahini  (sesame seed paste)

1 large roasted red pepper (I used bottled roasted red pepper)

¼ c parsley chopped

1-tablespoon Italian seasoning herbs

Salt and hot pepper to taste

In large soup pot sauté first 4 ingredients until onion is translucent 3-4 minutes. Add broth, spices, and mushrooms, and one can of beans (undrained) and simmer for 15 minutes. Add roasted peppers, kale, parsley and herbs, simmer 10 minutes or longer.

In a blender combine second can of beans undrained and the tahini, blend until smooth.

Jus before serving add the bean/ tahini mixture.

Salt and hot pepper to taste. Keep warm but do not boil.

Serve with crusty bread.

HEARTY WHEAT BERRY SOUP

 

 AN AMAZING WARMING SOUP FOR THESE  COLD WINTER NIGHTS!
1 CAN OF NO SALT CANNELLINI BEANS DRAINED AND RINSED
2 TABLESPOONS OF OLIVE OILphoto-68
1 SWEET ONION DICED
2 CARROTS DICED
1 CELERY RIB DICED
3 GARLIC CLOVES MINCED
6 CUPS LOW SODIUM VEGETABLE STOCK (I LIKE IMAGINE BRAND NO CHICKEN)
1 CUP OF CHOPPED KALE
1 CUP FROZEN GREEN PEAS
¼ CUP PARSLEY CHOPPED
2 TABLESPOONS OF FRESH, OR 2 TEASPOONS DRIED SAGE
¾ TEASPOON DRIED THYME
1-CUP WHEAT BERRIES, RINSED
1 CAN DICED TOMATOES
½ CUP RED WINE
SALT AND PEPPER TO TASTE
HEAT OLIVE OIL IN A LARGE SOUP POT AND SAUTE, ONIONS, GARLIC, CARROTS, AND CELERY FOR 3-4 MINUTES.
ADD THE REST OF THE INGREDIENTS AND SIMMER THE SOUP COVERED FOR 1 HOUR OR UNTIL WHEAT BERRIES ARE CHEWY BUT TENDER.
SEASON TO TASTE.
SERVE WITH SOME PARMESAN SPRINKLED ON TOP
*SUBSTITUTE FARRO FOR WHEAT BERRIES FOR A CREAMIER SOUP AND SLIGHTLY DIFERENT FLAVOR.