Growing up this was one of my favorite soups. My mother made it with green peppers, which I do not love, so I substituted lots of zucchini instead & that made the soup gods VERY… VERY…. HAPPY!

Garbanzo Bean & Tomato Soup

This is a double recipe. I always make a BIG pot because we go through it!

1-2 onions chopped
2 T grass-fed butter
2-3 T olive oil
2-3 bay leaves
2 jars of Organic tomato sauce ( I get basil)
1 jar tomato paste (I like the glass jars)
2-3 T Italian spices ( Mine are organic)
2-3 T Bragg’s amino acids
3 large zucchini chopped to bite size pieces
Water
2 16 oz Organic cottage cheese
3 cans of drained garbanzo beans (chick peas)
Himalayan salt to taste (usually about 1-2 tsp)

Saute onions in butter to start then add bay leaves & olive oil. When onions are soft put tomato sauce & two jars of filtered water in the pot. Add tomato paste & Italian spices. Add garbanzos & zucchini and let cook on low for about 30 min- 1hr. Add cottage cheese & season with Hym salt …..continue to cook or just serve right away…. Yummo!

If you are a total veg you can leave out the cottage cheese 🙂

Thanks Mom! 🙂

  Love & Homemade Soup, Dr. C

You can make this completely vegetarian or add the cottage cheese… Either way it is delish!