Garden Garbanzo Soup
- Number of Servings: 10
Ingredients
WHAT YOU NEED:2 Tbsp. extra-virgin olive oil1 leek, washed well, touch ends removed, quartered lengthwise, and sliced into ¼ inch pieces2 cloves garlic, minced1 tsp. celery salt½ tsp freshly ground black pepper, dried thyme, dried oregano¼ tsp. Tabasco1 cup peeled and chopped carrots1 cup sliced mushrooms1/3 cup pearl barley, rinsed1 cup chopped zucchini1 (15.5oz) can garbanzo beans, rinsed and drained1 (14.5 oz) can diced tomatoes3 cups vegetable broth 3 Tbsp. flat-leaf parsley, finely chopped (optional)¼ cup grated Parmesan cheese (optional)WHAT YOU DO:1. Layer all the soup ingredients into a slow cooker in the order listed. DO NOT STIR.2. Cove and cook on low for 8 hours or on high for 4 hours.3. Stir well. Divide the soup among four bowls.4. If desired, garnish each bowl of soup with parsley and Parmesan.Approx. nutritional value” 280 calories, 41g carbs, 11g protein, 9g fat, 10g fiber, 2.98mg sodium.
WHAT YOU NEED:
2 Tbsp. extra-virgin olive oil
1 leek, washed well, touch ends removed, quartered lengthwise, and sliced into ¼ inch pieces
2 cloves garlic, minced
1 tsp. celery salt
½ tsp freshly ground black pepper, dried thyme, dried oregano
¼ tsp. Tabasco
1 cup peeled and chopped carrots
1 cup sliced mushrooms
1/3 cup pearl barley, rinsed
1 cup chopped zucchini
1 (15.5oz) can garbanzo beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth 3 Tbsp. flat-leaf parsley, finely chopped (optional)
¼ cup grated Parmesan cheese (optional)
WHAT YOU DO:
1. Layer all the soup ingredients into a slow cooker in the order listed. DO NOT STIR.
2. Cove and cook on low for 8 hours or on high for 4 hours.
3. Stir well. Divide the soup among four bowls.
4. If desired, garnish each bowl of soup with parsley and Parmesan.
Approx. nutritional value” 280 calories, 41g carbs, 11g protein, 9g fat, 10g fiber, 2.98mg sodium.
serv size is about 1cup
Number of Servings: 10
Recipe submitted by SparkPeople user CUTIEPEBBLES75.
2 Tbsp. extra-virgin olive oil
1 leek, washed well, touch ends removed, quartered lengthwise, and sliced into ¼ inch pieces
2 cloves garlic, minced
1 tsp. celery salt
½ tsp freshly ground black pepper, dried thyme, dried oregano
¼ tsp. Tabasco
1 cup peeled and chopped carrots
1 cup sliced mushrooms
1/3 cup pearl barley, rinsed
1 cup chopped zucchini
1 (15.5oz) can garbanzo beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth 3 Tbsp. flat-leaf parsley, finely chopped (optional)
¼ cup grated Parmesan cheese (optional)
WHAT YOU DO:
1. Layer all the soup ingredients into a slow cooker in the order listed. DO NOT STIR.
2. Cove and cook on low for 8 hours or on high for 4 hours.
3. Stir well. Divide the soup among four bowls.
4. If desired, garnish each bowl of soup with parsley and Parmesan.
Approx. nutritional value” 280 calories, 41g carbs, 11g protein, 9g fat, 10g fiber, 2.98mg sodium.
serv size is about 1cup
Number of Servings: 10
Recipe submitted by SparkPeople user CUTIEPEBBLES75.
Nutritional Info Amount Per Serving
- Calories: 127.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 384.4 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.2 g
- Protein: 4.2 g
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