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Garbanzo Bean Soup
Ingredients:
- 2 tbsp. margarine
- 2 garlic cloves, finely chopped
- 5 c. chicken bouillon
- 12 oz. boned chicken breasts, diced
- 1 ½ c. canned garbanzo beans, drained
- Salt and white pepper to taste
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 c. small elbow macaroni
- croutons for garnish and serving
Directions:
- Melt margarine in a large pan.
- Add garlic and chicken and cook, stirring frequently over medium heat for 4-5 minutes.
- Add the chicken bouillon and garbanzo beans to pan.
- Season to taste with salt and pepper.
- Bring soup to a boil, lower heat and simmer for one hour.
- After simmering for one hour, add diced bell peppers and pasta to the pan.
- Simmer soup for another 20 minutes.
- Serve and garnish with croutons.
Serves 4
Ingredients:
- 3 small boneless skinless chicken breasts
- 5 c. chicken bouillon
- 2/3 c. cream
- salt and pepper to taste
- ¾ c. dried vermicelli
- 1 tbsp. cornstarch
- 3 tbsp. milk
Directions:
- Put chicken bouillon and cream into a large saucepan and bring to a boil over low heat.
- Reduce heat slightly and simmer for 20 minutes.
- Season with salt and pepper.
- While the chicken bouillon mixture is simmering, cook vermicelli in lightly-salted boiling water for 10-12 minutes until tender.
- Drain pasta.
- In separate bowl, mix together cornstarch and milk. Quickly stir the cornstarch and milk mixture into soup until the soup becomes thick
- Add the vermicelli to pan and heat through.
Serves 4.
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