Garbanzo and Sweet Potato Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Tablespoon oil | |
| 1 red bell pepper | Washed, trimmed and diced |
| 1 green pepper | Washed, trimmed and diced |
| 1 teaspoon fresh ginger root | Washed, peeled and finely chopped or 1 t. ground ginger |
| 3 cloves garlic | Washed, peeled and minced |
| 1 bay leaf | |
| 1 Tablespoon paprika | |
| 1/4 teaspoon cinnamon | |
| Dash of cayenne pepper | |
| 1/4 teaspoon nutmeg | |
| 6 cups low sodium chicken stock | |
| 3 large sweet potatoes | Washed, peeled, and diced |
| 1 teaspoon dried basil | |
| 1 (14 oz.) can diced tomatoes | Use no added salt variety |
| 2 cans (14 oz.) garbanzo beans | Drained and rinsed |
| 8 oz. fresh spinach | Washed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot, heat the olive oil. | |
| 2 | Add the onion and sauté until tender. | |
| 3 | Add the bell peppers, celery and sauté 2 minutes. | |
| 4 | Add the ginger, garlic bay leaf, paprika, cinnamon, cayenne pepper, and nutmeg. | |
| 5 | Sauté 1 additional minute. | |
| 6 | Add the stock, sweet potatoes, basil, and bring to boil. | |
| 7 | Stir in tomatoes, and garbanzo beans. | |
| 8 | Cook about 5 -10 minutes until heated. | Cook until internal temperature reaches 135°F. |
| 9 | Stir in spinach just before serving and leave lid off. | |
| 10 | Serve immediately. |
Posted in Soup Recipes
