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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I had some made-ahead garbanzo beans in the freezer so I added chicken broth to cover in place of the water. It cut down on the cooking time. I'd never heard of Garbanzo Bean Soup before today, but it's a keeper. I also had homemade tomato sauce in the freezer. You could used canned garbanzo beans if you wanted to make this during the week (rinsed and drained). Recipe courtesy of A Taste of Georgia Southern Living Hall of Fame and Mrs. Marie Umbach. Ingredients:
12 ounces dried garbanzo beans |
2 small soup bones |
1 ham bone |
1/2 lb link sausage (spicy, large, sliced) |
8 medium potatoes, diced |
1 medium bell pepper, diced |
2 medium onions, diced |
1 tablespoon olive oil |
1/3 cup tomato sauce |
4 slices bacon |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 garlic clove |
Directions:
1. Soak beans overnight.
2. Rinse and drain.
3. Heat 4 1/2 quarts of water in a large pot.
4. Add all ingredients, cover, and cook for 3 hours.
5. Check taste and add more salt or pepper if desired.
6. Cook 1 additional hour.
7. If necessary, uncover to thicken sauce.
8. Remove bones before serving.
9. Note: Beans may be reduced to 8 ounces, if desired.
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