Tomato and Garbanzo Bean Soup…. Salty Air & Glitter style

Growing up this was one of my favorite soups. My mother made it with green peppers, which I do not love, so I substituted lots of zucchini instead & that made the soup gods VERY… VERY…. HAPPY indeed.This is a double recipe. I always make a BIG pot because we go through it. I really love to make this soup when I have a big group of friends coming over, because it’s easy, delish & shows the love❤

Tomato & Garbanzo bean soup

  • 1-2 onions chopped
  • 2 T grass-fed butter
  • 2-3 T olive oil
  • 2-3 bay leaves
  • 2 jars of Organic tomato sauce ( I get basil)
  • 1 jar tomato paste (I like the glass jars)
  • 2-3 T Italian spices ( Mine are organic)
  • 2-3 T Bragg’s amino acids
  • 3 large or more zucchini chopped to bite size pieces
  • Water 
  • 2 16 oz Organic cottage cheese
  • 3 cans of drained garbanzo beans (chick peas)
  • Himalayan salt to taste (usually about 1-2 tsp)
  • 2-3 drops Taste of Italy EO or any other Italian YL Vitality oils of your liking

Saute onions in butter to start then add bay leaves & olive oil. When onions are soft put tomato sauce & two jars of filtered water in the pot. Add tomato paste & Italian spices. Add garbanzos & zucchini and let cook on low for about 30 min- 1hr. Add cottage cheese & season with Hym salt, Braggs & essential oils…..continue to simmer or just serve right away…. Yummo!

If you are a total veg you can leave out the cottage cheese 🙂
Love & Soup, Celeste

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