Repost : Garbonzo Bean (Chick Pea) Soup Recipe re-posts from old blogs by Bridget Eileen logo Victorian blue and floral background with script and print

Ye Olde Bloggens are re-posts of old blogs
by Bridget Eileen - Writer in Providence, Rhode Island 

The following post was originally posted on one of Bridget Eileen’s old blogs: In the Pines, Neophyte Poetics, Bridget Eileen’s Commonplace Book, Dreaming Bridge Designs or A Vegetarian Notebook. They aren’t all fancy with photos and subheadings and search descriptions, or even that much content, sometimes. They’re here for posterity, because it’s fun to read the archives!

Garbanzo Bean Soup Recipe
This is for my mum, who loves this recipe. (This was what it was like reading freshman essays.) Anyway, here's the recipe:
Garbonzo Bean Soup
Part One
1 can garbanzo beans, drained
2 cans veg broth
1 refilled can of veg broth with water
1/2 can of ground, peeled tomatoes
3 carrots, coin-chopped
1 onion, chopped
1 cup frozen broccoli (or fresh)
1 cup frozen peas (or fresh)
1 cup frozen green beans (or fresh)
1/2 cup brown rice
1 tsp olive oil
Part two
1 tbs parsley flakes
1 sprinkle of tabasco sauce
1/2 tsp curry powder
1/4 tsp cumin
salt and pepper to taste
In a large pot, add garbonzo beans, tomato, broth, water, carrots, onions, peas, green beans, rice and olive oil. Stir well. Bring to a boil, stirring occasionally. Lower heat to simmer. Add the rest of the ingredients, stir, and simmer over low heat until the rice is cooked adn the carrots are tender.