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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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In an effort to use up leftovers in the refrigerator... If you wish, the soup can be simmered slowly in a crock pot on LOW. Also, I use canned organic tomatoes if preparing out of season. (As I was posting this recipe, the thought occurred to me that adding cream to the soup might be really good! And it was! The cream is, of course optional.) Serve with focaccia! Ingredients:
1 medium carrot, peeled, chopped |
1 medium parsnip, peeled, chopped |
1/2 small red bell pepper, seeded, deveined, chopped (orange or yellow bell ok) |
1 red onion, peeled and chopped |
1 cup celery & leaves, chopped |
1 garlic clove, minced |
olive oil or grapeseed oil, for sauteeing |
30 ounces diced tomatoes (read intro) |
1/2 teaspoon dried greek oregano |
3 tablespoons sweet vermouth |
1 whole cinnamon stick |
3/4 teaspoon spanish paprika |
2/3 cup garbanzo beans |
1 quart vegetable broth (or chicken broth) |
3/4 cup half-and-half or 3/4 cup cream |
fresh parsley, for garnish |
salt and pepper, to taste |
Directions:
1. Place the carrots, parsnip, bell pepper, onion and celery in a food processor. Chop small.
2. Sautè the carrots, parsnip, bell pepper and onion with the garlic in about 2 tablespoons of olive oil or grape seed oil on medium heat for 5 minutes.
3. Add the remaining ingredients except for the half and half cream and the fresh parsley.
4. Simmer slowly on the stove top on low for about 30 minutes or in a crock pot on LOW for 2-3 hours.
5. Just before serving, if desired, stir in the cream and heat through.
6. Note: soup can be left chunky or whirl it to desired consistency.
7. Garnish the soup with fresh parsley. Season with salt and pepper, to taste.
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