Sopa de Garbanzo
Steve was going through his collection of Mexican cookbooks and came across a tattered copy of Recetario de Cocina Mexicana by Maria Luisa Soto and Murguiondo de Cossio (Vargas Rea Mexico, 1968)....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Blender
- Saute pan
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Ladle
- Serving bowl
- Paper towel
Ingredients
- 5 tablespoons olive oil, plus more for serving
- 2 cups chopped tomatoes
- ½ cup chopped onions
- 2 teaspoons chopped garlic
- Salt
- pepper
- 3 cups cooked garbanzos, rinsed
- 1½ cups chicken or vegetable stock
- 2 cloves
- 1 teaspoon Rancho Gordo Pineapple Vinegar
- Croutons to garnish
- Minced fresh herbs, if desired
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