MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info Sign up for the MamasHealth Newsletter	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       Homemade chicken soup 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.	Health benefits of sex Dealing with a stubborn husband or boyfriend Surviving a financial crisis Supporting a family on one income
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