Garbanzo Blackbean Soup
Garbanzo Beans is just a fancy name for chickpeas. They have become a staple in our home. From making fresh hummus, topping off salads, being the protein to a curry dish and now soup. Who would have thought. I have always loved Black Beans. Seasoned and cooked correctly you can just have the classic rice and beans as a meal. You would think since it seems so simple to make how can you fail at it. Well, I've had A LOT of flavorless black bean/soup. It's upsetting. Especially since you're eating at a Mexican/Spanish restaurant you'd think they'd know how to cook beans. It's more than just dumping beans out of a can and heating them up. Trust me. Here is my take on the classic Black Bean Soup...
Ingredients:
1 15oz can Black Beans, rinsed
1 15oz can Garbanzo Beans, rinsed
1 medium Red Onion, diced
1 tsp Garlic Powder
3 mini Red Peppers, diced
1 Vegetable Bouillon cube
1 tbsp cooking White Wine
Directions:
Prepare ingredients. Rinse and Drain Beans, dice onion and peppers. Get a medium pot, melt 1 tbsp butter over medium heat. Add onion and saute until translucent. Add garlic powder. Add red pepper and saute another minute. Set aside a few Garbanzo Beans for topping. Add black beans and garbanzo beans. Stir.
Add 1 1/2 can (from the beans) of water and bring to boil. Add bouillon cube and a tbsp of cooking white wine. Lower heat and let simmer for 10-15min. Stirring occasionally. Once soup becomes cloudy, fragrant and some of the broth has cooked off. Taste broth. Here you can adjust seasonings. If it seems too liquidy cook uncovered for another 5min. Use a hand blender to blend into soup.
Serve in bowls with Fresca Cheese or Feta. Pieces of Garbanzo and avocado.
