Logging the miles I run every week I need to fuel my body with healthy food. This is one of my favorite soup recipes. It's rich and creamy and it hit's the spot after a cold winters run. This recipe makes enough to heat up the next day for a quick meal or snack. It's easy to make this vegetarian by replacing chicken broth with vegetable broth and omitting the Prosciuto.
Rich and Creamy Garbanzo bean Soup
1 lb 13 oz can of Garbanzo beans, drained and rinsed
1 32 oz box of Chicken Broth
1 sweet potato peeled and cut into 1 inch cubes
2 cups chopped and peeled carrots
1 onion chopped
2 1/2 ounces Prosciuto finely chopped
In a large soup pan cover bottom of pan with a little olive oil. Add prosciuto to olive oil and cook until slightly crispy. Remove prosciuto, add Sweet potato’s, carrots and onions. Cook for about 5 minutes then add Chicken Broth and Garbanzo Beans and the slightly crispy prosciuto. Gently boil for 30 minutes or until veggies are soft. Take this yummy mixture in small batches and blend until smooth in a blender. Then serve. It is rich, creamy and so delicious! Stays good in refrigerator for a week. I love it after a cold winter run, quick and healthy meal.