Vegetarian Galacian Garbanzo Bean Soup. -Now That's a mouthfull!

Everysoonceinawhile, I like to host a tapas night. Lots of small plates holding lots of special little somethings for lots of anxious eaters. This Spanish soup is one of many dishes I offer but it would stand really nicely on it's own.

Galacian Garbanzo Bean Soup:

Equipment: immersion blender or blender, large stock pot, large spoon, chef's knife

Ingredients:

• 2  15oz. cans garbanzo beans or equivalent pre-soaked and cooked garbanzos
• 1 carton vegetable broth or equivalent homemade broth
• 3 large carrots, scrubbed, peeled and chopped
• 2 russet potatoes, scrubbed and chopped
• 2 stalks celery, chopped
• 1 yellow onion, chopped
• 4 cloves garlic (keep whole for now)
• 3 bay leaves
• 3 Tbsp. dijon mustard
• 2 Tbsp. good quality Balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. minced basil
• 1 tsp. smoked paprika or spanish paprika
• 1 tsp. crushed red pepper
• sea salt and crushed black pepper, to taste

Directions:

• In large stock pot or kettle, heat olive oil on medium heat. Throw in whole garlic and let cook until somewhat translucent. Remove with spoon, crush and roughly chop.
• Saute potatoes and carrots until near tender, then add celery and onion and cook until onion is translucent.
• Add garlic back in, vegetable stock, garbanzo, Bay, crushed red pepper, paprika, balsamic and dijon. Stir well, set heat to medium-low, cover and allow to simmer about 10 minutes. 
• If using an immersion blender, blend about half of the bulk of the soup to create a creamy but chunky consistency. If using an ordinary blender, remove some of the soup at a time into blender, allow to cool, blend and add back into the pot until about half your bulk is blended.
• Add in fresh basil, and fix with salt and pepper.

XO, Debbie