A spicy-sweet combination of vegetables and spices, this is a popular soup both at the restaurant and at home. Spanish Vegetable-Garbanzo Bean soup is a rich medley of colors and flavors, and it is great to serve all year long.

SERVES 8 to 10.

INGREDIENTS

• 1 cup dried garbanzo beans
• 4 cups water for soaking
• 6 cups water for cooking
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 4 cloves garlic, crushed
• 2 stalks celery, chopped
• 4 cups sweet potato, winter squash, or carrot
• 8 cups Vegetable Stock
• 1 tablespoon paprika
• 2 teaspoons turmeric
• 2 teaspoons dried basil
• 2 teaspoons salt
• 1/4 teaspoon cinnamon
• dash of cayenne
• 2 tomatoes, peeled, seeded, and chopped
• 2 cups fresh green beans, cut into 1&1/2-inch pieces, or 2 cups
• fresh or frozen peas
• 2 tablespoons tamari or soy sauce

INSTRUCTIONS

1.  Soak the garbanzo beans for at least 4 hours (overnight is best). Discard soaking water.
2.  After they have soaked, cook them in 6 cups of water over medium heat for 1&1/2 hours, or until they are tender.
3. In a soup pot, sauté onions in olive oil until soft. Add garlic, celery, and sweet potato (or squash or carrots).
4. Sauté another 5 minutes.
5. Add stock and all herbs and spices except tamari. Bring to a boil, then reduce heat to a simmer (cover pot).
6. Simmer for 30 minutes. Add tomato, green beans, and cooked garbanzo beans. Simmer, uncovered, until vegetables are tender, approximately 10 to 15 more minutes.
7. Add tamari. Taste and adjust seasoning. Serve with plain or garlic croutons.