Moosewood: Ybor City Garbanzo Soup

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* Exported from MasterCook *

 

Ybor City Garbanzo Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 107

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola or other vegetable oil

2 cups finely chopped onions

2 celery stalks -- finely chopped

2 garlic cloves -- minced or pressed

1 teaspoon ground cumin

1 teaspoon ground fennel seeds

1 pinch thyme

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

1 dash cayenne -- (optional)

1 red bell pepper -- seeded

and chopped into 1-inch pieces

4 cups water

4 cups cubed potatoes -- (about 1-inch)

1 1/2 cups drained cooked garbanzo beans -- (15-ounce can)

(Also called chickpeas)

generous pinch of saffron

2 tablespoons very hot water

1 tablespoon white vinegar or fresh lemon juice

 

*AIso called chickpeas.

 

Serves 6. Yields 9 Cups. Preparation Time: 25 Minutes. Cooking Time: 35

Minutes

 

Ybor City is an old Cuban neighborhood in Tampa, Florida, and was once the

cigar-making capital of the United States. Moosewood sisters Susan

Harville and Nancy Lazarus have memories of going there as children to the

beautiful Columbia Restaurant to feast on garbanzo bean soup and yellow

rice or Cuban sandwiches. It was always a glamorous and exciting time.

 

Our garbanzo bean soup is vegetarian and much lower in fat than traditional

Ybor City versions, yet it still retains the unique flavor of foods from

that colorful community. We suggest a salad with fruit as the ideal

partner in a Daily Special.

 

Combine the oil, onions, and celery in a soup pot and sauté on medium heat,

stirring occasionally, until the onions are very soft and beginning to

brown, about 15 minutes.

 

Stir in the garlic, cumin, fennel, thyme, paprika, salt, black pepper, and

cayenne, if using. Add the bell peppers and cook, stirring constantly, for

2 minutes. Add the water and the potatoes, cover, and bring to a

boil. Then lower the heat and simmer until the potatoes are tender, about

20 minutes.

 

When the potatoes are tender, add the garbanzo beans. Put the saffron

threads in a cup and cover with the hot water. With the back of a spoon,

crush the saffron against the side of the cup for about a minute. Add the

saffron and water to the soup. Swirl some of the soup broth around the

inside of the cup to get every precious bit of saffron out of the cup and

into the soup. Stir in the vinegar or lemon juice.

 

Serve immediately.

 

Per 12-Ounce Serving: 216 Calories. 5.4 G Protein. 5.8 G Fat, 37.3 G

Carbohydrates. 1.3 G Saturated Fatty Acids. 0 MG Cholesterol, 586 MG

Sodium. 5.3 G Total Dietary Fiber

 

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