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Plantain And Potato Soup With Garbanzo Beans

A home-style Plantain And Potato Soup With Garbanzo Beans made with Russet Potatoes, Water, Plantain, Carrot, and Celery Stalk. Ready in about 1 hr, it serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1 cup
• 8 oz
• 3 oz
• 1
• 1
• 3
• 2 tbsp
• 1/2 tsp
• 1/3 tsp
• 1 tsp
• 1 tbsp
• 2

Method (preview)

1. 1

   Place the potato cubes (bite-size), chicken broth and water in a 3-quart saucepan.

2. 2

   Bring to a boil; add the chickpeas and boil 2 or 3 minutes.

3. 3

   Add a pinch or two of coarsely ground pepper.

4. 4

   Reduce heat to low; cover and simmer for 15 minutes.

5. 5

   Turn off the heat; let stand, covered, from 15 to 90 minutes to develop the flavor.

6. 6

   Reheat the soup.

7. 7

   While it is heating, chunk-cut the plantain, carrot, celery and green onions; transfer to the bowl of a food processor fitted with the metal blade.

8. 8

   Coarsely chop; add to the soup pot.

9. 9

   Add water to yield about 2-quarts of soup or up to 9 cups.

10. 10

    Bring to a boil.

11. 11

    Reduce heat.

12. 12

    Add cilantro, Mexican blend of herbs and spices, more pepper, to taste, and optional flax seed (oil and fiber).

13. 13

    Cover and simmer 12 to 15 minutes until chopped vegetables are tender and the potatoes are very soft.

14. 14

    Mash slightly with the ladle.

15. 15

    Meanwhile, heat the tamales.

16. 16

    To serve: place half an unwrapped tamale in the center of a wide soup bowl.

17. 17

    Add a portion of soup.

18. 18

    Garnish with fresh chopped cilantro leaves.

19. 19

    This soup soothed our frayed nerves today. Needed that.