Garbanzo soup with ham and broad beans recipe

Step by Step

Step 1

Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.

Step 2

Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.

Ingredient

Butter

3 tablespoons 3 tablespoons
Carrots

2 cup 2 cup
Celery

4 cup 4 cup
Onions

2 cup 2 cup
Stock

6 cups 6 cups
Parsley and 1 small bay leaf

6 sprigs 6 sprigs
1 1/2 cups cooked ham

1 to 1 to
Frozen broad beans or string beans

1 package 1 package
Boiling potatoes

2 medium 2 medium
Parsley leaves

1 tablespoon 0.5 fl. ozs

Garbanzo soup with ham and broad beans recipe

Step by Step

Step 1

Step 2

Ingredient

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