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–+ servings

Rosemary & Thyme Vegetable Garbanzo Soup (32 Servings)

Course: Side Dish, Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 32
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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!!