GARBANZO BEAN SOUP WITH SAFFRON
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.
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sagar 50cent
[email protected]This soup is the perfect comfort food. It's hearty, flavorful, and satisfying. It's sure to warm you up on a cold winter day.
BonG BazZ
[email protected]The aroma of this soup is amazing. It fills the whole house with a warm and inviting smell.
Chevelle West
[email protected]I love the vibrant color of this soup. The saffron gives it a beautiful golden hue.
Mentis Mori
[email protected]This soup is relatively low in calories and fat, making it a healthy choice for those who are watching their weight.
Ibrahim Ladla
[email protected]This soup is also a good source of protein, thanks to the garbanzo beans. It's a great option for vegetarians and vegans.
Nkosinathi Nicholus
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with carrots, celery, onions, and tomatoes.
Manuel Figueroa
[email protected]I froze a portion of this soup for later. It reheated beautifully, and it was just as delicious as when it was first made.
Echo Frisk5
[email protected]This soup is a great make-ahead meal. I made a big batch on the weekend, and then I was able to eat it for lunch or dinner all week long.
Ch shahid Ali Randhawa
[email protected]I served this soup with a side of crusty bread and a green salad. It was a complete and satisfying meal.
Raymyah Pryor
[email protected]I added a diced jalapeno pepper to the soup for a little bit of heat. It was a nice addition, but you could certainly omit it if you don't like spicy food.
Steven cork
[email protected]I'm not a big fan of cilantro, so I omitted it from the soup. It was still delicious, but I think it would have been even better with the cilantro.
Adam Socar
[email protected]This soup is a great way to use up leftover garbanzo beans. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them in.
fix djole
[email protected]I made this soup in my slow cooker, and it turned out perfectly. I just threw all the ingredients in the pot in the morning, and dinner was ready when I got home from work.
Anura Pradeep
[email protected]I love that this soup is so easy to make. I was able to throw it all together in about 30 minutes, and it was ready to eat in less than an hour.
harendra tamang
[email protected]This was my first time cooking with saffron, and I was amazed at how much flavor it added to the soup. It's definitely a spice that I'll be using more often in the future.
Dipendra Limbu
[email protected]I've made this soup several times now, and it's always a hit with my family and friends. It's a hearty and flavorful soup that's perfect for a cold winter day.
Joseph Gomez
[email protected]This garbanzo bean soup with saffron was a delight! The flavors were rich and complex, and the saffron added a lovely golden hue. I especially appreciated the addition of the fresh cilantro and lemon juice, which brightened up the soup and gave it a