Garbanzo Bean and Tomato soup… Coastal Chiropractic style

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!

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

About Barefootchiro

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