Remember Bob Ross and his “happy accidents?” Didja know that happens with food too? Ah, yah, well it does with *my* food.
Least lately it does.
Who am I kidding, I’ve always been this way.
Case in point: The cheese melt back in 1990 where I substituted “nicer cheese” for the Velveeta the recipe called for, only to find the *reason* they said Velveeta was it’s melty nature.
Sez the girl stirring a pot of plasticy goo.
Not my proudest moment.
But the wasn’t-s’posed-ta-be-soup you see here below puts the happy back into “happy accident.”
And the yum. I love it even better than what it was supposed to be. How often does *that* happen?
(Answer: Not much.)
Who knew I’d love garbanzo beans as soup even more than as garbanzo beans? Yahoo!
. . . . . . . . .
Savory Garbanzo Bean Soup Recipe
- 1 cup dry garbanzo beans (aka chick peas), soaked overnight in 3 cups water
- 1 tbsp extra virgin olive oil
- 1 1/2 – 2 tsp celery salt
- 1/2 tsp cumin
- 4 cups water
Rinse soaked beans, removing any funky ones, and place in inner pot of rice cooker or crock pot with other ingredients, giving it a good stir. As beans cook, add more water as needed.
Rice cooker method: Cook on “white rice” setting. Once done, cooker will automatically transition to “warm” mode. Serve and enjoy!
Crock pot method: Cook for 1 – 2 hours, til beans are soft. Serve and enjoy!
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