Mediterranean-Style Garbanzo Soup (Stove-top Version)

Mediterranean-Style Garbanzo Soup

Serves around 8-11 people.

Prerequisite:

SOAK 7 cups DRY Garbanzo Beans overnight by putting the beans into a bowl or pot and covering with lots of water. You'll be surprised how much water they absorb and grow! Also, if you hear some funny popping sounds, guess what?! You're soaking CHICK peas! ;) It's a funny aspect of the soaking process and no, you aren't hearing unreal things. :)

Ingredients:

Soaked Garbanzo beans (measurement above)

1 1/2 Tablespoons Himalayan Salt

16 oz. firm Organic Tofu, chopped into cubes

4 cups chopped Tomatoes (canned or raw)

1 large Onion, slivered or chopped

Some Basil and Oregano Flakes or Raw Leaves (Put your "thinking cap" on, and imagine what looks good to you. Different folks have their own personal preferences and you're going to have to figure out what you like and how much of a flavor suits you!)

Serving and Decoration (ONLY) 

Olive Oil and Fresh Parsley (optional)

Directions:

Place the Garbanzos into a semi-large pot (if you have an Instant Pot, look for the Instant Pot version!), and cover with 2-3 inches of water and simmer (watch your pot or it will boil over! When the beans are boiling, reduce the heat!) until nearly soft. (When your beans are getting soft you can pour off and replace the water, if you'd like, by pouring the beans into a colander of your sink drain.) Add in the onion, salt, tofu, tomato, and herbs. Cover and cook until all is tender and the beans mush like mashed potato. 

Remove from heat and drizzle on a small amount of olive oil (this makes the soup just so much more hearty and buttery seeming), and serve with chopped fresh Parsley--if you like! 

Enjoy! May God bless you as you seek to honor Him by taking care of your body--His Ways! :)

Serving: 

It goes excellent alongside other Mediterranean foods, and we love it with homemade crackers!