For us kiddos above the Mason-Dixon line, the weather is a-changin’. And with the leaves falling and the wardrobes changing (you know it’s in the near future- the full closet exchange of summer to winter at your parents’ house)- also comes the simplest way to get a full dose of veggies in to your day:
Now, soup is a year round fave, but the cold weather somehow makes it taste even better. It is the best way I can think of to get a mix of colorful veggies into your day.
Best part is, you can either follow a recipe or toss in whatever veggies/beans/chicken you have on hand with some broth and herbs and it’s bound turn out delish! You really can do no wrong. Plus, broth-based soups tend to be a great filling dish if you’re watching that waist line, that cholesterol, or just trying to make some healthy changes. So skip the creamy chowders and bisques.
Here’s a Garbanzo Bean and Veggie soup recipe that I think you will agree looks bangin’- Although I think you could skip the couscous and add in chicken or tofu.
Garbanzo Bean Soup with Israeli Cous Cous
2 tablespoons olive oil
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped zucchini
2 cloves minced garlic
2 cans Chickpeas (garbanzo Beans) well rinsed and drained
1 tablespoon lemon juice
1/4 to 1/2 teaspoon chili powder (depending on how spicy you like your soup)
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh oregano
6 cups vegetable broth
1/4 cup chopped flat leaf parsley
1 teaspoon red pepper flakes
1 teaspoon cumin
sea salt to taste
3 1/2 cups vegetable broth
2 cups Israeli cous cous
1 tablespoon butter
1 tablespoon chopped fresh mint
1. In a large soup pot over medium-high heat, heat olive oil. Add onions, carrots, and dry spices and saute until onions are a bit caramelized, about 10 minutes. Add zucchini, tomatoes(with juice), lemon juice, garlic and fresh herbs and continue to cook for about 5 minutes longer. Cut the tomatoes in half with a wooden spoon while the soup continues to cook. If you are adding meat, add it now.
2. Add vegetable broth and Garbanzo beans, bring to a boil then reduce heat and simmer for 30 minutes.
3. While the soup is cooking, make cous cous. In a medium sauce pan with a lid, melt 1 tablespoon butter over medium heat, add cous cous and lightly brown (about 5 minutes). Add 3 1/2 cups vegetable broth and bring to a boil. Reduce heat to simmer, cover and cook for approximately 20 minutes or until most of the stock has been absorbed. Fluff cous cous up with a fark and add chopped mint right before serving. Serve soup with a scoop of cous cous, garnish with additional herbs if desired.