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Garbanzo Soup

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  • 3 tb Butter
  • 1/4 c Minced onion
  • 3 c Water
  • 1 cn (15 oz) garbanzo or chickpeas, drained
  • 2 Beef bouillon cubes
  • 1/4 ts Salt
  • 1/4 ts Garlic salt
  • 1/4 ts Dried mint leaves
  • 1/8 ts Black pepper
  • 1/4 c Macaroni, uncooked
  • Grated parmesan cheese
  • Minced parsley for garnish


In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley.
SOURCE: Sopie Kay's Pasta Cookery : H-P Books, Tucson, Arizona 85703
Reprinted in The Cookbook Digest Issue A-0008 (1980)
Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
From Gemini's MASSIVE MealMaster collection at