Name: Rosemary & Thyme Vegetable Garbanzo Soup (32 Servings)
Prep time: 15 min
Cook time: 45 min
Ingredients: .5 c extra-virgin olive oil; .5 c unrefined coconut oil; 4 med onion (diced); 24 cloves garlic (minced); 12 whole carrot (strips or cubed); 12 medium squash; zucchini (cubed or spirulized); 24 c garbanzo beans / chickpeas; cooked (or 12 15 oz cans - rinsed and drained); 256 oz purified water; cold; 1 c Kirkland's no salt seasoning; 1 c coconut sugar; 7 Tbs Himalayan sea salt (may add more to taste); 1 T smoked paprika (ground); 1 T cumin; ground (ground); 3 T rosemary; dried; 3 T thyme; dried; 1 tsp black pepper; 1/2 C purified water; cold; 1/4 c arrowroot starch

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Rosemary & Thyme Vegetable Garbanzo Soup (32 Servings)

Course: Side Dish, Soup

Prep Time: 15

Cook Time: 45

Servings:

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Ingredients

SAUTÉ

.5 c extra-virgin olive oil
.5 c unrefined coconut oil
4 med onion diced
24 cloves garlic minced
12 whole carrot strips or cubed
12 medium squash; zucchini cubed or spirulized
24 c garbanzo beans / chickpeas; cooked or 12 15 oz cans - rinsed and drained

SOUP BROTH

256 oz purified water; cold
1 c Kirkland's no salt seasoning
1 c coconut sugar
7 Tbs Himalayan sea salt may add more to taste
1 T smoked paprika ground
1 T cumin; ground ground
3 T rosemary; dried
3 T thyme; dried
1 tsp black pepper

THICKEN

1/2 C purified water; cold
1/4 c arrowroot starch

Instructions

Using a large soup pot add the sauté ingredients and cook on medium high heat for 5 minutes. Stirring often.
Add in the broth ingredients and stir welll.
Turn the heat up to high and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Serve & ENJOY!!