clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2006-11-29 01:00 pm
clevermanka) wrote2006-11-29 01:00 pm
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Tomato Garbanzo Soup
I often experiment with what I call Cooking With Cans--digging through the pantry for possible combinations instead of going to the grocery store for Real Food. Sometimes it comes out well, sometimes I wind up walking to Burrito King. I made this for dinner when I got home Sunday and I'm eating the leftovers here at work. I was pretty pleased with the way it came out, so I thought I'd share.
Note: all spice measurements are estimates. I usually err on the other side of caution when it comes to spices, so people who don't like quite so much oomph in their foods might tone it down a bit.
Tomato Garbanzo Soup
1 onion, chopped
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1 can Ro-Tel
1/2 c dried miniature star pasta
2 t garlic powder
1 t Spanish paprika
1 T adobo powder with cumin (or spice mix of your choice)
1 T dry basil
1 T dry oregano
olive oil
water
Saute onion on oil until golden. Add spices and stir a bit. Add more oil if too dry. Add everything but the beans and add water to cover. Simmer until pasta is done. Add beans. Add more water if desired.
Before serving, I dolloped some yogurt cheese on top for creaminess, but if you don't like cream soups, it's not necessary. If you do use the yo-cheese, add it after heating. Don't mix it together and then store it. Yo-cheese doesn't store well like that.
Note: all spice measurements are estimates. I usually err on the other side of caution when it comes to spices, so people who don't like quite so much oomph in their foods might tone it down a bit.
Tomato Garbanzo Soup
1 onion, chopped
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1 can Ro-Tel
1/2 c dried miniature star pasta
2 t garlic powder
1 t Spanish paprika
1 T adobo powder with cumin (or spice mix of your choice)
1 T dry basil
1 T dry oregano
olive oil
water
Saute onion on oil until golden. Add spices and stir a bit. Add more oil if too dry. Add everything but the beans and add water to cover. Simmer until pasta is done. Add beans. Add more water if desired.
Before serving, I dolloped some yogurt cheese on top for creaminess, but if you don't like cream soups, it's not necessary. If you do use the yo-cheese, add it after heating. Don't mix it together and then store it. Yo-cheese doesn't store well like that.
no subject
I'd love to take a look at the cookbook, sometime!
no subject
I tink I'll make some yo-cheese.
Just not two quarts of it.
no subject
No, I just dump half a quart container into my little yo-cheese maker (http://www.amazon.com/Cuisipro-Donvier-Yogurt-Cheese-Maker/dp/B000064841) and that way I have both kinds of yogurt available. I love me my yo-cheese.
no subject
I need an alternative to cream cheese, even the neufchatel is still pretty high in fat.