Galician Garbanzo Soup

• 3 cans (45 oz / 1.26 kg) garbanzo beans, divided
• 4½ cups vegetable broth or water (or a combination), divided
• 1 tablespoon olive oil
• 2 heaping cups chopped onion
• 1 tablespoon minced or crushed garlic
• 1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)
• 1 medium carrot, diced
• 1 medium stalk celery, diced
• Salt, to taste
• 1 bay leaf
• 2 teaspoons dry mustard
• 2 teaspoons ground cumin
• 1–2 threads saffron (optional)
• ½ cup green peas (fresh or frozen)
• 3 tablespoons red wine vinegar
• 2 medium-sized ripe tomatoes, peeled and seeded or 1 cup chopped canned tomatoes
• Freshly ground black pepper and cayenne pepper, to taste
• Minced fresh basil, for garnish

Ingredients for 6 servings (3.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.

   BlenderFood processor
2. 2

   Place a soup pot or Dutch oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.

   OvenStovetop
3. 3

   Add onion and sauté over medium heat for about 5–8 minutes, or until onion is translucent.

   Stovetop
4. 4

   Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes.

   Stovetop
5. 5

   Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.

6. 6

   Bring to boil, then lower the heat.

   Stovetop
7. 7

   Cover and simmer for about 30 minutes, stirring occasionally.

   Stovetop
8. 8

   Stir in the remaining garlic, plus the peas, vinegar, and tomato.

9. 9

   Taste to correct salt.

10. 10

    Add black pepper and cayenne.

11. 11

    Simmer for only about 5 minutes longer.

    Stovetop