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Spicy Garbanzo Bean Soup

Makes: 6 servings
Prep: 20 mins
Cook: 20 mins
 

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Ingredients

  • 1 large onion, chopped (1 cup)
  • 1 medium red sweet pepper, chopped (3/4 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 1/2 cups water
  • 2 15 ounce can garbanzo beans, rinsed and drained
  • 1 10 ounce package frozen whole kernel corn (2 cups)
  • 2 medium tomatoes, chopped (2 cups)
  • 2 tablespoons snipped fresh cilantro

Directions

In a 3- to 4-quart saucepan or Dutch oven cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute.

Carefully add the chicken broth, water, beans, corn, and tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Ladle into serving bowls. Sprinkle with cilantro.


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